Sandham family mincemeat
Sandham family mincemeat
A real treat. Associate food editor, Barney Desmazery, has had this recipe in his family for 100 years
- Prep: 30 mins
No cook - Makes about 1.8kg (4 x 500ml jars)
- Easy
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
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.
Method
-
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.
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