Sandham family mincemeat

Sandham family mincemeat

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(32 ratings)

Prep: 30 mins No cook


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
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  • 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 (we used suet that includes sustainable palm oil in the ingredients)
  • 250g dark muscovado sugar
  • 85g mixed chopped peel
  • grating nutmeg



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

  • pinch mixed spice
  • grated zest and juice 1 lemon



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

  • 100ml whisky



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

  • 4 fresh bay leaves


  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.

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Comments, questions and tips

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14th Oct, 2011
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
17th Jan, 2011
Perfect. Made it in Sept. 2009 and I just finished the last jar this Christmas!! It is only supposed to last three months but the jars were well sealed and there was nothing wrong with the mincemeat. Will be making more for Christmas 2011. To Gillian in Sweden instead of suet you could use grated butter. It's easier to grate if the butter is very cold. I do this when I make a microwave Christmas pudding.
stephie70's picture
5th Dec, 2013
Sorry I reported your comment by accident, I meant to like it :/
24th Dec, 2010
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.
20th Dec, 2010
We were skeptical about using whisky instead of brandy but this mincemeat was delicious in mince pies even before maturing.
7th Dec, 2010
INCREDIBLE, the recipe is PERFECT don't anyone change a thing!!
26th Nov, 2010
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 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!
24th Nov, 2010
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!
20th Nov, 2010
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.
8th Nov, 2010
delicious! so much smoother than shop bought stuff and lovely warm spicy flavour.


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