Sandham family mincemeat

Sandham family mincemeat

  • 1
  • 2
  • 3
  • 4
  • 5
(32 ratings)

Prep: 30 mins No cook

Easy

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

  • Easily halved

Nutrition: per tablespoon

  • kcal0
  • fat4g
  • saturates0g
  • carbs13g
  • sugars12g
  • fibre0g
  • protein0g
  • salt0.02g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 1 Bramley apple
    Bramley apples

    Bramley apple

    bram-lee app-el

    A large, flattish cooking apple, green in appearance but sometimes with specks of red. The flesh…

  • 300g raisin
  • 300g currant
  • 300g shredded suet (use vegetarian if you prefer)
  • 250g dark muscovado sugar
  • 85g mixed chopped peel
  • grating nutmeg
    Nutmeg

    Nutmeg

    nut-meg

    One of the most useful of spices for both sweet and savoury

  • pinch mixed spice
  • grated zest and juice 1 lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 100ml whisky
    Whisky

    Whisky

    wisk-ee

    Whisky usually means an ethanol-based spirit produced in Scotland. Ethanol is an intoxicating…

  • 4 fresh bay leaves

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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
ljshakey
16th Dec, 2011
5.05
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.
espargal
12th Dec, 2011
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.
whistlestopinn
4th Dec, 2011
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?
francesann
30th Nov, 2011
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.
a11y50n
28th Nov, 2011
5.05
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!
dawnsie79
11th Nov, 2011
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.
tbilisi's picture
tbilisi
7th Nov, 2011
5.05
Simply lovely.
wendy_nl
6th Nov, 2011
What could I use in place of suet as its not available here in Holland
annies1
2nd Nov, 2011
5.05
Tried a Pam Corbin recipe originally last year and no one liked it so tried this. It's a great recipe. Delicious and easy. Looking forward to making and eating it again this year.
ness342
14th Oct, 2011
5.05
absolutely gorgeous never made mincemeat before and will now never be buying ready made in jars again only left it a few days couldnt wait to try it ready to make the next batch

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.