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Christmas Mincemeat

November 2, 2012

Today I finished making my first ever Christmas Mincemeat and I can’t wait to use it this Christmas.  It was a long process and I used the recipe from the ‘Delia Smith’s Christmas’ book.


450g Bramley apples
225g shredded suet
350g raisins
225g sultanas
225g currants
225g mixed peel
350g soft dark brown sugar
2 oranges (zest and juice)
2 lemons (zest and juice)
4 tsp mixed spice
1/2 tsp cinnamon
6 tbsp brandy


Day 1
Mix all the ingredients together thoroughly (except the brandy), cover and leave overnight.
Day 2
Pre-heat the oven to 120 degrees celsius.  Cover the bowl/pan loosely with foil.  Place it in the oven and leave it for 3 hours.
After 3 hours take it out of the oven and leave it to cool.  When it is cool stir in the brandy  and pack it in jars.

Delia recommends covering the mincemeat with a wax disc before sealing the jar.  She also says that it will keep indefinitely but is best eaten within one year of making.  I don’t think it will last that long in this house!


It really is simple to make and tastes delicious.  I’m looking forward to using it in mince pies and I might even give a jar or two away.



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