Barleywine Mincemeat

I must admit i’m not a massive fan of the barleywine style, but around Christmas I can’t resist a snifter of Thomas Hardy and one of my favourite barley wine mince pies after dinner. Like a good barleywine, the mincemeat will improve somewhat with age.


400g Cooking apples, cored, peeled & chopped finely

180g Atora beef suet

225g Sultanas

225g Currants

360g Raisins

225g Chopped mixed peel

300g Dark brown soft sugar

50g Dry malt extract (optional)

Juice of two oranges and zest of one

Juice of two lemons and zest of one

50g Chopped almonds

5 – 6 Level teaspoons of mixed spice

1 Level teaspoon of cinnamon

Half a grated nutmeg

Half a cup of barleywine or old ale


This recipe will make 3 x 3lb jars. Thoroughly combine all of the ingredients in a bowl apart from the barleywine. Allow to sit for a day or two in a cool place. Transfer to a large pot, cover with foil and put into a 100C oven for three hours to kill any wild yeast. Once cool, stir in the barleywine and spoon the mincemeat into sanitised jars and store in a cool dark place.




  1. leigh · January 3, 2010

    what a great idea! that’s on the list for next year, man!!

  2. Bailey · January 4, 2010

    We made mincemeat this year, too, and it was well worth it. Bought pastry + homemade mincemeat = winner. Homemade pastry + bought mincemeat = waste of time.

  3. Velky Al · March 3, 2010

    What a fantastic idea!! Only thing missing there is meat. Have to admit I had the wife learn to make proper mincemeat like my mum always made, and it was grand. My orange peel infused barleywine will work a treat in this!!

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