3 Step Hobgoblin Ruby Mincemeat

Updated: Dec 7, 2021

Christmas simply isn’t Christmas without a Mince Pies. And at the heart of those festive little treats is a quality Mincemeat.

Originally Mincemeat did contain minced meat stewed in ale with fruit, sugar and fat used to make pies. As the Victorians developed the Christmas we know today with trees, crackers and puddings, Mincemeat developed into the meat free fruit and booze-based filling we know today. Probably a good thing, as “sugared fruity meat” isn’t to many modern palettes.

Our Mincemeat could not be any easier. It done in 3 steps, makes the kitchen smell like Christmas and only needs a few days to mature, in fact you can use it straight away if you wish. There is no soaking of the dried fruit, as the beer will plump it up beautifully. You don’t even have to grate the apples (but you do have to peel and core then, sorry).

Its recipe is very traditional too. Vegetable Suet gives the fat, rather than butter, as this melts into the mincemeat when you cook your Mince Pies in the traditional way, meaning your pastry doesn’t get over-fatted by the already runny butter during baking.

The Hobgoblin Ruby gives us a festive flavour from the Chocolate and Crystal malts. It has a toffee flavour with lovely notes of figs, raisins and dates which make it the perfect beer for Mincemeat. Well worth getting it, but if you can't then a good Porter is an excellent substitute.




3 x Bramley Apples

200g Raisings

200g Sultanas

200g Currants

150g Dried Apricots chopped

Juice & Zest of 2 Lemons (if waxed run under hot water first)

2 tbsp Mixed Spice

2 tsp Cinnamon

600g Soft Dark Brown Sugar

500ml bottle Hobgoblin Ruby (or substitute for a quality Porter).

125g Vegetable Suet

100ml Cognac or Brandy


For extra indulgence and calories (it is Christmas!) grate a little dark chocolate on top of the mincemeat once you have filled the pies.



  1. Peel and chop the apples and place in a large pan with the beer, bring to the boil and simmer for 5 minutes.

  2. Add the dried fruit, sugar, spices, lemon zest and juice, and cook over a low heat stirring occasionally until thick.

  3. Leave to cool completely and add the brandy and suet, then transfer to sterilised jars and refrigerate.

While you are waiting for it to cool, why not visit our shop?

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