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Sandham family mincemeat

Sandham family mincemeat

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A star rating of 4.8 out of 5.33 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • 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

  • Easily halved
Nutrition: per tablespoon
HighlightNutrientUnit
kcal0
fat4g
saturates0g
carbs13g
sugars12g
fibre0g
protein0g
low insalt0.02g
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Ingredients

  • 1 Bramley apple
  • 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
  • pinch mixed spice
  • grated zest and juice 1 lemon
  • 100ml whisky
  • 4 fresh bay leaves

Method

  • STEP 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.

  • STEP 2

    Stir through the apple, then add the whisky once all the other ingredients are completely combined.

  • STEP 3

    Pack the mincemeat into sterilised jars.

  • STEP 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 TIPS
STERILISING JARS

As you can make the mincemeat so far in advance, it’s important to sterilise the jars. The easiest way to do this is to run them through the hot cycle of your dishwasher. Alternatively, wash the jars in hot, soapy water, rinse well and put in a low oven to dry. Make sure you leave the jars to cool completely before filling with mincemeat or the suet will melt.

Recipe from Good Food magazine, November 2007

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Overall rating

A star rating of 4.8 out of 5.33 ratings
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