Wednesday, 18 November 2015


I have made this so many times and its always a winner. Its much better than shop bought and makes lovely pies. The Brandy is optional. Thank you Delia

Zest and juice of 2 Lemons
Zest and juice of 2 Oranges
8oz Bramley Apples, unpeeled and chopped into small pieces
8oz Candied Peel, chopped
1lb Fresh Cranberries
2oz Almonds, sliced
12oz  Raisins
8oz Sultanas
8oz Currants
12oz Soft Dark Brown Sugar
4 level tsps Ground Mixed Spice
 ½ level tsp Ground Cinnamon
 ½ level tsp Nutmeg, freshly grated
8oz Beef or Vegetarian Suet, shredded

Makes 6lb Mincemeat

  • Start the night before so all the flavours will be given a chance to develop
  • Put all ingredients into a large mixing bowl,
  • Stir and mix these together very thoroughly  
  • Cover the bowl with a clean cloth and leave the mixture in a cool place for 12 hours or overnight
  • Pre-heat the oven 225°F,120°C
  • Cover the bowl loosely with foil and place in the oven for 3 hours. 
  • When you remove the mincemeat from the oven, it will appear to be swimming in fat. 
  • As it cools stir it from time to time; the fat will coagulate 
  • This coats all the fruits, including the apples and cranberries, and seals in the juices. This is how it should be and in no way affects the superb flavour.
  • When the mincemeat is quite cold, you can stir in 6 tablespoons brandy, if you like
  • Pack into the clean, dry jars, cover with wax discs and seal. 
  • Don't forget to put the labels on when the mincemeat is cold or they'll simply peel off. 
  • It will keep in a cool, dark cupboard indefinitely, but I think it is best eaten within a year of making

To prepare the jars for the mincemeat, 
Wash in mild, soapy water, rinse and dry them thoroughly 
Place  on a tray in an oven pre-heated to gas mark 4, 350°F (180°C).
Leave for 5 minutes, by which time they will be sterilised.