Lotte's secret recipe is chock full of fruit and booze and makes the best mince pies. For best results, allow to mature for two to three weeks.


  • 4oz (110g) no-soak dried apricots – chopped

  • 4oz (100g) dried pears – chopped

  • juice and grated zest of 2 oranges

  • 1lb (450g) sultanas

  • 1lb (450g) raisins

  • 5 tbsp orange marmalade

  • 4 tbsp of quince or crabapple jelly (optional)

  • 8oz (225g) soft brown sugar

  • 8oz (225g) demerara sugar

  • 2 tsp mixed spice

  • ½ tsp of grated nutmeg

  • 5 floz (150ml) dark rum

  • 5 floz (150ml) brandy


  • 1.

    Place all the ingredients in a large bowl and stir until mixed well. Cover the bowl and leave to steep for three days, stirring occasionally.

  • 2.

    Pot in sterilized jars, cover and store in a cool place.

  • 3.

    Note: Allow to mature for two weeks before using. This mincemeat can be stored for up to two months.

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 755kj
  • Fat Total 0g
  • Saturated Fat 0g
  • Protein 4g
  • Carbohydrate 176g
  • Sugar 149g
  • Sodium 38mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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