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Recipe by Barney Desmazery

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1. Peel and grate the apple and set aside. Mix all the ingredients except the apple, whisky and bay leaves in the order they are listed.
2. Stir through the apple, then add the whisky once all the other ingredients are completely combined.
3. Pack the mincemeat into sterilised jars.
4. Stir through the apple, then add the whisky once all the other ingredients are completely combined.
5. Tuck a bay leaf into each jar to scent the mincemeat, then seal. Leave for 2 weeks before using. Will keep for 6 months.

Latest comments and suggestions

• Margaret

  14 November 2007

  Margaret commented on this recipe

  I would like to make this recipe with a primary school cookery club on Tuesday 20th November 2007. I wonder what could replace the whisky or whether it is a preservative? Would apple juice be any good? I think this recipe reads beautifully and will teach the children about forward planning with food.

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• josie70

  14 November 2007

  josie70 commented on this recipe

  As l live in ltaly and its a novelty over here l would like to try this as it really sounds tasty&yummy Merry Christmas

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• Carol

  25 November 2007

  Carol commented on this recipe

  This was dead easy to make, and tastes delicious. I used it with the eccles receipe and they were delicious, there will be plenty of people trying them this xmas thats for sure. Thanks

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• Jo

  12 December 2007

  Jo rated and commented on this recipe

  

  This was so easy to make and my mince pies were lovely. I gave some jars away and the recipients were very impressed.

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• HayleyGrice

  21 December 2007

  HayleyGrice rated and commented on this recipe

  

  This was the first time I'd made mincemeat and found the recipe really easy to follow. The jars have been maturing for 6 weeks now, and just used one for the Mini Eccles Mince Pie recipe. The mincemeat was lovely, with a definite whiskey taste (when eaten straight from the jar!!) that mellowed out when baked. It was really moist. Only comment I'd add is that I only got 3 x 500ml jars out of it, so plan ahead if you need more. That said, you only need one jar for 18 mince pies!

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• stonyhurst1

  22 December 2007

  stonyhurst1 rated and commented on this recipe

  

  Have just used the last of it and I'm so sad. It has made the BEST mincepies I have ever had. So next year will make double and in july. Loved it

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• Emma

  28 December 2007

  Emma rated and commented on this recipe

  

  This is the first time I've ever made mincemeat and it was delicious. I used it to make the mini eccles mince pies and they went down very well (and very quickly) over Christmas - will definitely make again next year.

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• Marie

  26 March 2008

  Marie rated and commented on this recipe

  

  dying to try it

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• Bubbles

  18 September 2008

  Bubbles commented on this recipe

  Used to make my own mincemeat years ago but lost the recipe. I tried a different spirit each year but Whisky was always the best so I'm delighted to find this recipe to use again this year. Try it, your mincepies really will be homemade

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Ingredients

• 1 Bramley apple
• 300g raisins
• 300g currants
• 300g shredded suet (use vegetarian if you prefer)
• 250g dark muscovado sugar
• 85g mixed chopped peel
• grating nutmeg
• pinch mixed spice
• grated zest and juice 1 lemon
• 100ml whisky
• 4 fresh bay leaves

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Difficulty and servings

Makes about 1.8kg (4 x 500ml jars)

Preperation and cooking times

Prep 30 mins

No cook

Ingredients

• 1 Bramley apple
• 300g raisins
• 300g currants
• 300g shredded suet (use vegetarian if you prefer)
• 250g dark muscovado sugar
• 85g mixed chopped peel
• grating nutmeg
• pinch mixed spice
• grated zest and juice 1 lemon
• 100ml whisky
• 4 fresh bay leaves

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