Delia Smith Recipe For Mincemeat Food

HOME-MADE CHRISTMAS MINCEMEAT WITH CRANBERRIES

Home-made Christmas Mincemeat with Cranberries image

If you've never made mincemeat before, the one thing that will probably surprise you is how dead simple it is. Here's how to make your own, giving the traditional recipe a new twist with some cranberries. This mincemeat can be made with vegetarian suet.

Categories Preserves Mincemeat Cranberries Christmas: Chutneys, Pickles and Preserves

Yield Makes 6 lb (2.75 kg)

Number Of Ingredients 15

Ingredients

1 lb (450 g) fresh cranberries
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
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

Steps:

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). 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.

HOMEMADE MINCEMEAT

Homemade Mincemeat image

Use for Christmas mince pies but also great added to apple pie fillings. Baking it in the oven prevents it from fermenting and gives it a longer shelf life. So far I have kept it for up to 6 months. This is a Delia Smith recipe and I have been using this recipe for a good 20 years now. Also a good gift since it is better then any bought mincemeat!

Provided by PetsRus

Categories Pie

Time 15h

Yield 6 lb

Number Of Ingredients 14

Ingredients

1 lb cooking apple, peeled cored and finely chopped
8 ounces shredded suet
12 ounces raisins
8 ounces sultanas
8 ounces currants
8 ounces mixed peel, finely chopped
12 ounces soft dark brown sugar
2 oranges, juice and zest of
2 lemons, juice and zest of
2 ounces almonds, cut into slivers
4 teaspoons mixed spice or 4 teaspoons pumpkin pie spice
1/2 teaspoon ground cinnamon
1 teaspoon grated nutmeg
6 tablespoons brandy

Steps:

Mix all the ingredients, except the brandy, in a large ovenproof glass or ceramic bowl.
Cover with a cloth and leave for 12 hours.
Preheat the oven to 225 degrees F.
Place the bowl in the oven and leave it there for 3 hours.
Remove and let the mincemeat cool.
Now stir in the brandy and spoon into clean jars.
Cover with waxed discs, seal and label.

Nutrition Facts : Calories 1139.2, Fat 44, SaturatedFat 21.6, Cholesterol 27.2, Sodium 75.4, Carbohydrate 183.8, Fiber 12, Sugar 147.2, Protein 8.5

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