A real treat. Associate food editor, Barney Desmazery, has had this recipe in his family for 100 years
Ingredients
- 1 Bramley apple
- 300g raisin
- 300g currant
- 300g shredded suet (we used suet that includes sustainable palm oil in the ingredients)
- 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
Method
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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.
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Stir through the apple, then add the whisky once all the other ingredients are completely combined.
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Pack the mincemeat into sterilised jars.
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Tuck a bay leaf into each jar to scent the mincemeat, then seal. Leave for 2 weeks before using. Will keep for 6 months.