Sandham Family Mincemeat
|Bramley apple||1 Medium|
|Raisins||10 Ounce (300 Gram)|
|Currants||10 Ounce (300 Gram)|
|Vegetarian suet||10 Ounce, shredded (300 Gram)|
|Muscovado sugar||9 Ounce (250 Gram, Dark Variety)|
|Chopped mixed peel||3 Ounce (85 Gram)|
|Grated nutmeg||1 Pinch|
|Mixed spice||1 Pinch|
|Lemon||1 , zest grated finely and juiced|
|Orange||1 Small, zest grated finely and juiced|
|Whisky||3 1⁄2 Fluid Ounce (100 Milliliter)|
|Fresh bay leaves||4|
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. Tuck a bay leaf into each jar to scent the mincemeat, then seal. Leave for 2 weeks before using.