Home-made Christmas Mincemeat
Delia's Home-made Christmas Mincemeat
"Once again, over the years we have never found a match for this mincemeat recipe, so if I can persuade you to make it, you will never want the bought stuff ever again. It really is dead simple to make..." (from Delia's Happy Christmas book)
Year after year we receive emails from as early as September asking advice for making mincemeat, ranging from leaving ingredients out, halving the recipe, sterilising jars and replacing ingredients not available. Delia's recipe has been going strong since it was first published in 1974, so we can safely say it's truly been tried and tested, it can also be adapted for vegetarians, simply by using vegetarian suet - so nobody is left out!
Once made, it's then stored in sterilised jars, and to do this just 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. After you have sealed and labelled your jars, put them away until you are ready to make your Traditional Homemade Mince Pies; we also have recipes for crumbles, strudels and souffles, using up any half jars you may have leftover after Christmas.
Any unopened jars can be stored in a cool, dark cupboard, it keeps for more than 3 years! See Delia's recipe for Home-made Christmas Mincemeat here