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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.
Stir through the apple, then add the whisky once all the other ingredients are completely combined.
Pack the mincemeat into sterilised jars.
Tuck a bay leaf into each jar to scent the mincemeat, then seal. Leave for 2 weeks before using. Will keep for 6 months.