Sandham family mincemeat
- Preparation and cooking time
- 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
- 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.
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.