Dessert

Sandham Family Mincemeat Recipe

Name: Sandham Family Mincemeat Recipe
Prep time: 20 min
Total time: PT-490429H33M1S
Cuisine: British
Ingredients: 1 Bramley apple; 300g raisins; 300g currants; 250g dark muscovado sugar; 85g mixed chopped peel; Grating of nutmeg; Pinch mixed spice; Grated zest and juice of 1 lemon; 100ml whisky; 4 fresh bay leaves; 300g shredded suet (use vegetarian if preferred)

ByCleo Brixton December 5, 2025December 5, 2025

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Introduction

This Sandham family mincemeat recipe is a traditional, rich mixture perfect for festive baking. It combines dried fruits, warming spices, and a splash of whisky to create a classic filling for pies and tarts.

The image shows three clear glass jars with orange rubber seals, filled with a dark chunky mixture that looks like a mix of black olives and nuts. The jars are placed on a clean white marble surface. One jar is round and squat, the second is a tall rectangle, and the third is small and round with its lid open. Each jar has a single green bay leaf on top. A silver spoon with some of the mixture is lying on the surface in front of the jars. The photo is bright and clean, with soft natural light and no other objects around. photo taken with an iphone --ar 4:5 --v 7

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 of 1 lemon
100ml whisky
4 fresh bay leaves

Instructions

Step 1: Peel and grate the Bramley apple and set it aside.
Step 2: In a large bowl, mix together the raisins, currants, shredded suet, muscovado sugar, chopped peel, nutmeg, mixed spice, and lemon zest and juice in the listed order.
Step 3: Stir the grated apple through the combined ingredients.
Step 4: Add the whisky once all ingredients are thoroughly mixed.
Step 5: Pack the mincemeat into sterilised jars, tucking a fresh bay leaf into each jar to infuse additional aroma, then seal tightly.
Step 6: Leave the jars to mature for at least 2 weeks before using to allow flavors to develop fully. The mincemeat will keep well for up to 6 months.

Tips & Variations

Sterilise jars by running them through a hot dishwasher cycle or washing in hot, soapy water, rinsing well, and drying in a low oven. Let cool completely before filling to prevent the suet from melting.

Storage

Store the sealed jars of mincemeat in a cool, dark place. Properly prepared mincemeat will keep for up to 6 months. Once opened, keep refrigerated and use within a few weeks. Reheating is not necessary; the mincemeat is ready to use straight from the jar in your pies or tarts.

How to Serve

The image shows three glass jars filled with a dark, chunky mixture that has bits of light and dark pieces inside, topped with a green leaf for decoration. One jar is round with an orange rim sealing the lid, another is tall and rectangular with a secure latch lid, and the third is a smaller round jar without its lid, showing the textured contents inside clearly. A spoon with a small amount of the mixture sits on a white marble board in front of the jars. The whole setup is placed on a white marbled surface, giving a clean and bright look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of apple?

Yes, Bramley apples are preferred for their tartness and texture, but you can substitute with other cooking apples like Granny Smith if needed.

Is it necessary to use whisky?

The whisky adds depth and helps preserve the mincemeat, but you can omit it if preferred or substitute with apple juice for a non-alcoholic version.