Sandham Family Mincemeat
Capture the essence of the festive season with this delightful homemade mincemeat recipe. Packed with the flavors of apples, raisins, currants, and an array of warming spices, this aromatic mixture is enhanced with a generous splash of whisky for an extra special touch. Let the flavors meld together as it sits in jars, ready to bring a taste of tradition to your holiday bakes.
— Constant Cookbook
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
Instructions
- 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.
Prep Time
PT30M
Yield
Makes about 1.8kg (4 x 500ml jars)
Nutrition
- Fat Content: 4 grams fat
- Carbohydrate Content: 13 grams carbohydrates
- Sugar Content: 12 grams sugar
- Sodium Content: 0.02 milligram of sodium
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