Nut-free Christmas recipe for 4 - 8 people, takes only 20 mins; recipe has bramley apple, raisin, currant, suet, dark muscovado sugar, peel, nutmeg, mixed spice, lemon, whisky and bay leaf.
Sandham family mincemeat
Course: Nut-free Christmas
Servings
4 - 8
servings
Prep time
30 mins
Ingredients
- Lemon: grated zest and juice 1 lemon
- Bay Leaf: 4 fresh bay leaves
- Nutmeg: grating nutmeg
- Raisin: 300g raisin
- Bramley Apple: 1 Bramley apple
- Mixed Spice: pinch mixed spice
- Dark Muscovado Sugar: 250g dark muscovado sugar
- Currant: 300g currant
- Whisky: 100ml whisky
- Peel: 85g mixed chopped peel
- Suet: 300g shredded suet (we used suet that includes sustainable palm oil in the ingredients)
Directions
- 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.
