This easy recipe is taken from the great Delia Smith. Once you have made your own Christmas mince you will never buy the shop version again!
- 1 lb Bramley apples, cored and chopped small, (no need to peel)
- 8oz shredded suet
- 12oz raisins
- 8oz sultanas
- 8oz currants
- 8oz whole mixed candied peel, finely chopped
- 12oz soft dark brown sugar
- Grated zest and juice 2 oranges
- Grated zest and juice 2 lemons
- 2oz whole almonds, cut into sliers
- 4 level tsp mixedground spice
- ½ level tsp ground cinnamon
- ¼ leven tsp freshly grated nutmeg
- 6 TBSP 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.
Vegetarian can make this mincemeat happily, using vegetarian suet. And if you don’t want the full quantity, make half.
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.