Sweet
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8oz/225g Bramley apples cored & chopped small (no need to peel them)
4oz/110g shredded suet (vegetarian or beef)
6oz/175g raisins
4oz/110g sultanas
4oz/110g currants
4oz/110g whole mixed candied peel, finely chopped
60z/175g soft dark brown sugar
grated zest & juice of 1 orange
grated zest & juice of 1 lemon
1oz/25g whole almonds cut into slivers
2 level teaspoons mixed ground spice
¼ level teaspoon ground cinnamon
good pinch freshly grated nutmeg
6 tablespoons brandy
METHOD
To store you will need 6 x 1lb/350ml kilner jars and 6 waxed discs.
- Combine all of the ingredients excluding the brandy in a large mixing bowl, stirring and mixing them together very thoroughly. Cover the bowl with a clean cloth and leave in a cool place for 12 hours to allow the flavours to develop and mingle.
- Preheat the oven to 225°F, 120°C, gas mark ¼.
- Remove the cloth from the bowl and cover loosely with foil and place in the oven for 3 hours. Remove the bowl from the oven and leave to cool.
At this stage you might be a little concerned about the appearance of this mincemeat recipe which will look positively swimming in fat! As it cools, stir it from time to time and the fat will coagulate and encase the ingredients. It is this process that will seal in the natural juices and prevent it from fermenting.
- To sterilize the jars, wash them and the lids in warm, soapy water, rinse well and dry thoroughly with a clean tea cloth. Place them on a baking tray and place in a medium oven 350°F/180°C, gas mark 4 for 5 minutes. Allow to cool.
- When the mincemeat is completely cold, stir well again and add the brandy mixing well to thoroughly combine (and enjoy the magical aroma of Christmas!).
- Pack into the sterilized jars, cover with a wax disc and seal.
Once made, this mincemeat recipe can be stored for up to twelve months in a cool, dark place.
To go from Delia's homemade mincemeat recipe to
My Collection of Christmas Recipes
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