Sandham family mincemeat

Sandham family mincemeat

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(31 ratings)

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Cooking time

Prep: 30 mins No cook

Skill level

Easy

Servings

Makes about 1.8kg (4 x 500ml jars)

A real treat. Associate food editor, Barney Desmazery, has had this recipe in his family for 100 years

Nutrition and extra info

Additional info

  • Easily halved
Nutrition info

Nutrition per tablespoon

kcalories
0
protein
0g
carbs
13g
fat
4g
saturates
0g
fibre
0g
sugar
12g
salt
0.02g

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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Method

  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. Tuck a bay leaf into each jar to scent the mincemeat, then seal. Leave for 2 weeks before using. Will keep for 6 months.

Recipe from Good Food magazine, November 2007

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Comments

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stephie70's picture

Sorry I reported your comment by accident, I meant to like it :/

ajirvine's picture
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So easy to make and just gets better with time.

Finally baked it into tiny mince pies and everyone agrees that it's just lovely.

I've still got a jar left - I just need to find something to do with it.

anna_maciejkowicz's picture
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We were skeptical about using whisky instead of brandy but this mincemeat was delicious in mince pies even before maturing.

gabba92's picture
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INCREDIBLE, the recipe is PERFECT don't anyone change a thing!!

nickythomas42's picture

I make this mincemeat every year and it is fabulous. People who don't normally like mince pies have really enjoyed the filling. It isn't as rich as shop bought stuff and takes hardly any time to make...so well worth making your own...then you can still cheat and buy some ready made pastry but have the satisfaction that you made the filling!

vgleave's picture
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Just made this and feel so christmassy already! Really easy to make, the most difficult bit was weighing things out with electric scales which were running out of battery! Used brandy instead of whiskey as thats what i had in the cupboard, cannot wait to taste!

d41d0y's picture
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So easy to make, just grate, chop add and mix! Used rum rather than whisky but I loved how the kitchen filled with the smell of Christmas as I made it. Will be making mince pies with half and giving away the rest. Had to get suet sent to me from England! Can't wait to try.

jessclargo's picture
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delicious! so much smoother than shop bought stuff and lovely warm spicy flavour.

pinkfiss's picture
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Just made this mincemeat it was so easy, hope it tastes as good as it looks and smells!

kgrimabezzina's picture
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Have been using this recipe for three years now and ended up mixing a few extra jars up by request each year....a definite success each time, especially when I give mince pies as little presents when I'm inveited over to friends and family

girlyhr's picture
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I make it and give it as gifts with printed recipes on the side. Everyone has complimented me on it and I've had orders this year to make them for friends to give to their friends! I'm thinking about taking some along to the school christmas fayre to sell and see how they go.

vikkis's picture

I make mincemeat every year, but this year after sealing the jars the mincemeat has seeped out and when opening the lid the mincemeat has practically burst out. What have I done wrong??!!

doldderwen's picture
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This recipe is wonderful, I used brandy instead of whisky, only because I prefer it.
The resulting mince pies were lovely and light, I gave jars as gifts and was complemented on the recipe, the children were particularly appretiative of them!
This was my first attempt at mincemeat, however, Iwill make a batch every year from now on.

sarahmaloney's picture
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YuMMy

gill-mar's picture

I live in Sweden where shredded suet is unknown! Is there a mincemeat recipe somewhere that does not have suet in it?

gslaughter's picture

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

samilizi's picture

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...

marola's picture
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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?

movillachick's picture

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

hbaraka's picture

Does anyone know how long this recipe keeps for?

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