Delia’s Christmas Mincemeat
October 14th, 2011
Delia’s Mincemeat recipe makes six 350ml jars and can be found at http://www.deliaonline.com/recipes/cuisine/european/english/christmas-easy-home-made-christmas-mincemeat.html
Ingredients:
450g Bramley Apples, cored and chopped small (no need to peel)
225g Shredded Suet
350g Raisins
225g Sultanas
225g Currants
225g Whole candied peel, finely chopped
350g Soft Dark Brown Sugar
the grated zest and juice of 2 oranges
the grated zest and juice of 2 lemons
50g Whole Almonds, cut into slivers
4 teaspoons mixed ground spice
½ teaspoon ground cinnamon
whole nutmeg, for grating
6 tablespoons brandy
Method:
All you do is combine all the ingredients, except for the brandy, in a large mixing bowl, stirring them and mixing them together very thoroughly indeed. Then cover the bowl with a clean cloth and leave the mixture in a cool place overnight or for 12 hours, so the flavours have a chance to mingle and develop.
After that, pre-heat the oven to gas mark ¼, 225°F (110°C). Cover the bowl loosely with foil and place it in the oven for 3 hours, then remove the bowl from the oven. Don’t worry about the appearance of the mincemeat, which will look positively swimming in fat. This is how it should look. As it cools, stir it from time to time; the fat will coagulate and, instead of it being in tiny shreds, it will encase all the other ingredients.
When the mincemeat is quite cold, stir well again, adding the brandy. Pack in jars that have been sterilised (see below). When filled, cover with waxed discs and seal. The mincemeat will keep for ages in a cool, dark cupboard – I have kept it for up to 3 years. NOTE: To sterilise jars, wash the jars and lids in warm soapy water, rinse well, then dry thoroughly with a clean tea cloth, place them on a baking tray and pop into a medium oven, gas mark 4, 350°F, 180°C, for 5 minutes.