Sandham Family Mincemeat

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

• Cooking Time Prep 30 mins
  
• Skill Level Easy
• Servings Makes about 1.8kg (4 x 500ml jars)

Nutrition per serving

• Kcalories

  0

• Protein

  0g

• Carbs

  13g

• Fat

  4g

• Saturates

  0g

• Fibre

  0g

• Sugar

  12g

• Salt

  0.02g

Ingredients

• 1 Bramley apple
• 300g raisins
• 300g currants
• 300g shredded suet (use vegetarian if you prefer)
• 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

Directions

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.

Categories: All Christmas