Delia Smith’s Christmas Mincemeat is made with Bramley apples, whole almonds, mixed ground spice, cinnamon, freshly grated nutmeg, brandy, shredded suet, raisins, sultanas, currants, mixed candied peel, soft dark brown sugar, orange zest and juice, and lemon zest and juice. This traditional mincemeat recipe creates a delicious filling for festive pies and treats that take about 3 hours and 20 minutes to prepare and can serve up to 20 people.
Delia Smith Christmas Mincemeat Ingredients
- 1 lb (450 g) Bramley apples, cored and chopped small (no need to peel)
- 2 oz (50 g) whole almonds, cut into slivers
- 4 level teaspoons mixed ground spice
- ½ level teaspoon ground cinnamon
- ¼ level teaspoon freshly grated nutmeg
- 6 tablespoons brandy
- 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 of 2 oranges
- Grated zest and juice of 2 lemons
How To Make Delia Smith Christmas Mincemeat
- Combine Ingredients: In a large mixing bowl, combine all the ingredients except for the brandy. Stir and mix them thoroughly.
- Let Flavors Mingle: Cover the bowl with a clean cloth and leave it in a cool place overnight or for 12 hours to let the flavors mingle and develop.
- Bake in Oven: Preheat the oven to 120°C (250°F, gas mark ¼). Loosely cover the bowl with foil and place it in the oven for 3 hours. The mincemeat will appear to be swimming in fat, which is normal.
- Cool and Stir: Stir the mincemeat occasionally as it cools. The fat will coagulate and encase the other ingredients.
- Add Brandy: Once completely cold, stir in the brandy.
- Pack in Jars: Pack the mincemeat into sterilized jars, cover with waxed discs, and seal. Store in a cool, dark cupboard; it can last indefinitely but is best consumed within a year.
Recipe Tips
- Use Fresh Apples: Ensure the Bramley apples are fresh and firm for the best flavor and texture in the mincemeat.
- Chop Candied Peel Finely: Finely chop the mixed candied peel to distribute the sweet, tangy flavor throughout the mincemeat evenly.
- Stir Regularly While Cooling: Stir the mincemeat frequently as it cools to evenly distribute the fat, which will help coat all the ingredients properly.
- Don’t Skip the Overnight Rest: Letting the mixture rest overnight is crucial for the flavors to meld together, giving the mincemeat a richer taste.
- Sterilise Jars Properly: Carefully sterilize the jars to ensure the mincemeat stays fresh and free from bacteria, which will help it last longer.
What To Serve With Christmas Mincemeat?
This rich and fruity Christmas Mincemeat pairs well with mince pies, tart shells, Christmas pudding, or yule logs. It can also be served alongside vanilla ice cream, custard, whipped cream, or spiced cakes for a delicious festive dessert.
How To Store Leftovers Christmas Mincemeat?
- Refrigerate: Let the Christmas Mincemeat cool to room temperature first. Then, put it in an airtight container or sterilized jar and keep it in the fridge for up to 6 months.
- Freeze: After the mincemeat cools, place it in a freezer-safe container with some space at the top. Freeze it for up to 1 year. To use, thaw it in the fridge overnight before serving.
Delia Smith Mincemeat Nutrition Facts
Serving Size: 1 of 10 servings
- Calories: 220
- Total Fat: 8g
- Saturated Fat: 4g
- Cholesterol: 15mg
- Sodium: 5mg
- Potassium: 150mg
- Total Carbohydrate: 36g
- Dietary Fiber: 3g
- Sugars: 30g
- Protein: 1g
Try More Delia Smith Recipes:
- Delia Smith Mushroom Risotto
- Delia Smith Chili Con Carne
- Delia Smith Raspberry Jam Recipe
- Delia Smith Carrot Cake
Delia Smith Christmas Mincemeat
Description
Delia Smith’s Christmas Mincemeat is made with Bramley apples, whole almonds, mixed ground spice, cinnamon, freshly grated nutmeg, brandy, shredded suet, raisins, sultanas, currants, mixed candied peel, soft dark brown sugar, orange zest and juice, and lemon zest and juice. This traditional mincemeat recipe creates a delicious filling for festive pies and treats that take about 3 hours and 20 minutes to prepare and can serve up to 20 people.
Ingredients
Instructions
- Combine Ingredients: In a large mixing bowl, combine all the ingredients except for the brandy. Stir and mix them thoroughly.
- Let Flavors Mingle: Cover the bowl with a clean cloth and leave it in a cool place overnight or for 12 hours to let the flavors mingle and develop.
- Bake in Oven: Preheat the oven to 120°C (250°F, gas mark ¼). Loosely cover the bowl with foil and place it in the oven for 3 hours. The mincemeat will appear to be swimming in fat, which is normal.
- Cool and Stir: Stir the mincemeat occasionally as it cools. The fat will coagulate and encase the other ingredients.
- Add Brandy: Once completely cold, stir in the brandy.
- Pack in Jars: Pack the mincemeat into sterilized jars, cover with waxed discs, and seal. Store in a cool, dark cupboard; it can last indefinitely but is best consumed within a year.
Notes
- Use Fresh Apples: Ensure the Bramley apples are fresh and firm for the best flavor and texture in the mincemeat
- Chop Candied Peel Finely: Finely chop the mixed candied peel to distribute the sweet, tangy flavor throughout the mincemeat evenly.
- Stir Regularly While Cooling: Stir the mincemeat frequently as it cools to evenly distribute the fat, which will help coat all the ingredients properly.
- Don’t Skip the Overnight Rest: Letting the mixture rest overnight is crucial for the flavors to meld together, giving the mincemeat a richer taste.
- Sterilise Jars Properly: Carefully sterilize the jars to ensure the mincemeat stays fresh and free from bacteria, which will help it last longer.