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
  • Easy

Nutrition per serving

  • kcal 0
  • fat 4g
  • saturates 0g
  • carbs 13g
  • sugars 12g
  • fibre 0g
  • protein 0g
  • salt 0.02g


  • 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.


  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.

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