Christmas mincemeat – no mixed peel!

I hate mixed peel and I hate shop-bought mincemeat. So home-made mincemeat it is, courtesy of Delia Smith’s original recipe with a bit of tweaking. Super easy and very satisfying.

  • 1 lb (450 g) Bramley apples, peeled, cored and grated
  • 8 oz (225 g) shredded vegetable suet
  • 12 oz (350 g) raisins
  • 8 oz (225 g) sultanas
  • 8 oz (225 g) currants
  • 8 oz (225 g) a combination of chopped dried apricots, dried cranberries, dried blueberries and chopped dried cherries (anything but mixed peel)
  • 12 oz (350 g) soft dark brown sugar
  • Grated zest and juice 2 oranges
  • Grated zest and juice 2 lemons
  • 2 oz (50 g) whole almonds, cut into slivers
  • 4 level teaspoons mixed ground spice
  • ½ level teaspoon ground cinnamon
  • ¼ level teaspoon freshly grated nutmeg
  • 6 tablespoons brandy, calvados, southern comfort or any other aromatic spirit that takes your fancy

You will also need 6 x 1lb (350ml) jam jars and 6 waxed discs

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 2 years with no ill effects.

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 put into a medium oven, gas mark 4, 350°F, 180°C, for 5 minutes.

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