Name: Sandham family mincemeat
Total time: 30 min
Yield: Makes about 1.8kg (4 x 500ml jars)
Cuisine: British
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

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Sandham family mincemeat

Sandham family mincemeat

Barney Desmazery

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Makes about 1.8kg (4 x 500ml jars)

Easy

Prep: 30 mins

No cook

A star rating of 4.8 out of 5.35 ratingsRate

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A real treat. Associate food editor, Barney Desmazery, has had this recipe in his family for 100 years

Easily halved

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per tablespoon

kcal0
fat4g
saturates0g
carbs13g
sugars12g
fibre0g
protein0g
salt0.02g

low

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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A star rating of 4.8 out of 5.35 ratings

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