Delia’s Christmas Mincemeat

October 14th, 2011

Delia’s Mincemeat recipe  makes six 350ml jars and can be found at


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


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.