Home-made Christmas Mincemeat with Cranberries

Makes 6 lb (2.75 kg)

Ingredients

1 lb (450 g) fresh cranberries
8 oz (225 g) Bramley apples, unpeeled, cored and chopped small
8 oz (225 g) shredded suet
12 oz (350 g) raisins
8 oz (225 g) sultanas
8 oz (225 g) currants
8 oz (225 g) whole mixed candied peel, finely chopped
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
fresh nutmeg, grated
6 tablespoons brandy

You will also need four 0.5 litre jars, plus 4 waxed discs to cover your mincemeat.

 

All you do is combine the above ingredients, except for the brandy, in a large ovenproof mixing bowl, stirring 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 (120°C). (No gas mark ¼? click here) Then cover the bowl loosely with foil and place in the oven for 3 hours. Then remove the bowl from the oven. Don't worry about the appearance of the mincemeat – it will look as if it is positively swimming in fat, but this is how it should look.

As it cools, stir it from time to time: the fat will coagulate. When the mincemeat is quite cold, stir in the brandy. Pack in the jars, which have been washed, dried and heated in a moderate oven for 5 minutes to sterilise, cover with waxed discs and seal. It will keep indefinitely in a cool, dry cupboard, but I think it is best eaten within a year of making.

This recipe is taken from Delia Smith’s Winter Collection.

Other recipes to look at:

Apple, Mincemeat and Nut Strudel
Traditional Mince Pies - recipe cost 54p

Print this page
email a friend