

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.
The Delia Online Cookery School: Another festive recipe is Christmas Stollen which you can watch being made in our video. Just click here to play.
This recipe is from Delia's Winter Collection. Makes 6 lb (2.75 kg)
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.
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