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Sandham Family Mincemeat Recipe

★★★★★

4.4 from 62 reviews
  • Author: Cleo
  • Total Time: 2 weeks and 20 minutes (including curing time)
  • Yield: Approximately 4 to 5 jars (depending on jar size, typically around 250ml each) 1x
  • Diet: Vegetarian

Description

This traditional Sandham family mincemeat recipe combines dried fruits, suet, spices, and whisky to create a rich and flavorful filling perfect for festive pies and tarts. Prepared without cooking, it requires curing time to meld the flavors, resulting in a deeply aromatic and authentic mincemeat.

Ingredients

Scale

Fruits and Sugars

  • 1 Bramley apple
  • 300g raisins
  • 300g currants
  • 250g dark muscovado sugar
  • 85g mixed chopped peel

Spices and Flavorings

  • Grating of nutmeg
  • Pinch mixed spice
  • Grated zest and juice of 1 lemon
  • 100ml whisky
  • 4 fresh bay leaves

Fat

  • 300g shredded suet (use vegetarian if preferred)

Instructions

  1. Prepare the Apple: Peel and grate the Bramley apple and set aside for later use.
  2. Mix Dry Ingredients: In a large bowl, combine the raisins, currants, shredded suet, dark muscovado sugar, mixed chopped peel, nutmeg, mixed spice, lemon zest, and lemon juice, mixing well to evenly distribute all ingredients.
  3. Add the Apple: Stir the grated apple into the dry mixture until fully incorporated.
  4. Add Whisky: Pour in the whisky and mix thoroughly to combine all components evenly.
  5. Prepare Jars: Sterilize your jars by running them through a hot dishwasher cycle or washing in hot soapy water, rinsing well, then drying in a low oven. Allow the jars to cool completely before filling to prevent melting the suet.
  6. Fill and Seal: Pack the prepared mincemeat mixture tightly into the sterilized jars. Place one fresh bay leaf inside each jar to scent the mincemeat, then seal the jars securely.
  7. Cure: Allow the mincemeat to mature for 2 weeks before using to enhance the flavor. Properly sealed, the mincemeat will keep for up to 6 months.

Notes

  • Use vegetarian suet if you prefer a non-animal based fat option.
  • Sterilizing jars properly is crucial to prevent spoilage and to preserve the mincemeat.
  • The mincemeat is uncooked and relies on maturation, so patience is key for developing rich flavors.
  • The whisky not only flavors the mincemeat but also acts as a preservative.
  • The bay leaf adds a subtle aromatic note and should be removed before eating.
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Category: Preserves & Condiments
  • Method: No-Cook
  • Cuisine: British

Keywords: mincemeat, traditional mincemeat, holiday recipe, preserved fruit, suet mincemeat, British Christmas, no-cook mincemeat

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Find it online: https://cleobrixton.com/sandham-family-mincemeat-recipe/