Sandham family mincemeat

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Results 41-52

• Mrs H

  07 November 2011

  Mrs H rated and commented on this recipe

  

  Simply lovely.

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• dawn

  11 November 2011

  dawn commented on this recipe

  this is sooooooo easy to make smells yummy yummy in the jar cant wait to make them in a few weeks Wendy in Holland cold butter (even frozen first then grate) is a substitute for suet.

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• Mrs P

  28 November 2011

  Mrs P rated and commented on this recipe

  

  This was so easy and looks and smells scrummy - can't wait to make my mince pies in a few weeks!! Took notice of previous comments and only made two thirds the quantity and it filled 3 medium sized Lakeland glass storage jars. So easy and quick to make I shall make some more if this doesn't prove to be enough - best mincemeat recipe I've ever used although I did add a few chopped walnuts to the mix as I like a bit of crunch in my mincemeat!

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• Frances

  30 November 2011

  Frances commented on this recipe

  I actually found it dry after cooking in a mince pie and I think this was due to too much suet. It seemed too much as I was making it but carried on because of the recipe. In future I will reduce the amount of suet, but other than that the flavour is wonderful.

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• jeanette

  04 December 2011

  jeanette commented on this recipe

  i have made this for my two sisters, who do home baking all the time, for Christmas. I do savoury rather than sweet so this will be a total surprise for them. However, the recipe doesn't say how much nutmeg to use. I have grated about a quarter of one. Will this be enough?

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• Marie Portugal

  12 December 2011

  Marie Portugal commented on this recipe

  I haven't tried this recipe but usually make my own mincemeat and it sounds great and very quick and easy, I agree thast grated butter could be used instead of suet, I put mine in the freezer for a while before grating when making mincemeat before.

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• ljshakey

  16 December 2011

  ljshakey rated and commented on this recipe

  

  Made this in September and have started making my mince pies. People are loving them, especially as they seem to be used to the brandy-style rather than whiskey which works just as well. Will definitely make again next year.

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• nicki smith

  06 March 2012

  nicki smith rated and commented on this recipe

  

  Yummy yummy mincemeat! I have made the pre cooked type for years but this was a revelation! so moist and tasty!!

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• nicki smith

  06 March 2012

  nicki smith commented on this recipe

  Yummy yummy mincemeat! I have made the pre cooked type for years but this was a revelation! so moist and tasty!!

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• ness

  09 April 2012

  ness rated and commented on this recipe

  

  I made this in November for Christmas and it was great but I've just used the last jar today and it was wonderful used brandy instead of whisky though

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• Dawn

  05 November 2012

  Dawn rated and commented on this recipe

  

  Can't believe I didn't comment last year when I made it! Its gorgeous, I used port as I don't like whiskey, and added a few dark Choc drops. Really yummy lasted well in jars, although this year will make half quantities, as it makes quite a lot x thanks x

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• GirtonGoddess

  23 December 2012

  GirtonGoddess rated and commented on this recipe

  

  We're not fond of peel so substituted chopped stem ginger and added some of the syrup. Verdict - best mincemeat ever tasted.

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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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