Sandham family mincemeat

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Results 1-20

• 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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• Janeabella

  19 October 2008

  Janeabella rated and commented on this recipe

  

  Tried this last year and it tasted good, this year I am adding a little more alcohol and leaving just that bit long before using it.

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• Lynne Pearon

  23 October 2008

  Lynne Pearon commented on this recipe

  I used this recipe last year, it was so easy and tasted delicious, I'm just about to make this years batch. Will probably add more whisky!

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• janice

  08 November 2008

  janice rated and commented on this recipe

  

  I used this recipe last year , and have used it again this year I added a few extra ingredients , dried apricots, dates, and figs,and used brandy instead of whiskey, made also with the brownies with apple juice.

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• Gingernutt

  08 December 2008

  Gingernutt rated and commented on this recipe

  

  This was the first mincemeat I've made and although I only made it yesterday, it already tastes better than any shop bought. Have lots of mince pies to make this year as gifts so I added 300g of sultanas, half a pot of glace cherries, and extra 50g of sugar to the recipe. I also used brandy instead of whiskey.

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• lindad

  18 December 2008

  lindad commented on this recipe

  Sounds fab but i live in Portugal and cannot get suet over here any suggestions linda.

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• katrinamoss

  04 February 2009

  katrinamoss rated and commented on this recipe

  

  I decided to make my own mincemeat and mince pies for the first time this Christmas and used this recipe for the mincemeat. I didn't have the whiskey that it asked for, but added a mix of dark rum and ginger wine up to the amount suggested and it tasted wonderful! On the whole, it turned out unexpectedly good and everyone really liked it! I think the ginger wine actually gave the flavour a special dimension and I would use it again. I personally like a spicier mincemeat and might add more spice next time, but I think my family preferred it as it was. This was quick (although steeped for a week) and easy to make and tasted great. I was tempted to use it before the week was up, but the texture and juiciness (from the apple) improved with time, so it was worth the wait. I would have no problem using this recipe again or recommending it.

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• hbaraka

  16 July 2009

  hbaraka commented on this recipe

  Does anyone know how long this recipe keeps for?

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• movillachick

  06 October 2009

  movillachick commented on this recipe

  i have used orange juice as a substitute for the alcohol and it was yummy

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• Marola

  14 October 2009

  Marola commented on this recipe

  Only made this three weeks ago, so no rating from me until it has been tasted. I just wanted to say that I'm a little disappointed that the whisky is sitting at the bottom of the jars. Has this happened to others? Should I have soaked the fruit overnight?

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• samilizi

  20 October 2009

  samilizi commented on this recipe

  I would really like to try this recipe, however half the family are diabetic and I don't want to leave them out- does anyone know if replacing the muscovado sugar with Canderel/ artifical sweetner would harm the outcome in anyway? Thanks in advance...

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• Geraldine

  21 October 2009

  Geraldine commented on this recipe

  Added cherries 200g and changed spirit to brandy. can't wait to try.

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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)

Preparation and cooking times

Prep 30 mins

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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