I love my Cranberry Mincemeat, as does pretty much everyone I know- even several who don’t really like mince pies! But cranberries don’t mix with certain medications, so since I’m off to visit relatives for Chrimble, I needed to make something everyone could enjoy.
You can buy standard mincemeat in the shops, and sometimes very good ones, but they are often overly sweet or very acidic. Making your own is really simple, it just takes a little bit of time. And the flavour is always better.
In the past I have made Bramley Apple and Clementine mincemeat to replace my favourite red concoction, but this year I’ve turned to Delia and her famous mincemeat recipe.
You can find this recipe in her wonderful Happy Christmas book, or on her website, but here it is again. I’ve really made very few changes, and those are mainly based on what I had in at the time, rather than for flavour tweaks etc.
Please note this makes PLENTY of mincemeat- you’ll have enough for pies and then some. You can easily half the recipe and still have oodles.
- 450g Bramley apples, cored and chopped (Approx 3 apples: I actually used 488g because I have a waste not, want not frame of mind. Also, you don’t need to peel them.)
- 225g shredded vegetarian suet (you can use any suet, and I only actually used 200g)
- 1025g mixed fruit and peel (currants, raisins and sultanas)
- 350g Soft dark brown sugar (I used a mixture of molasses sugar and SDB sugar)
- Zest and juice of 2 lemons
- Zest and juice of 2 oranges
- 4 tsp mixed spice (I used a mixture of the last of my mixed spice, plus nutmeg, ginger and cloves)
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 6 tbsp brandy
In an oven proof mixing bowl (if you don’t have one, don’t panic- you can transfer the mix to an oven proof dish later) combine all the ingredients except the brandy and leave to infuse overnight. Cover the bowl with some loose cling film, foil or a tea towel to keep anything unwanted out.
If you haven’t already, cover the mincemeat loosely with foil. Pop it in the oven at 120 c for 3 hours.
After the 3 hours are up, remove it from the oven and stir occasionally as it cools. The melted fat will settle back into the mixture and coat the ingredients, rather than remaining in shreds.
Once cold, mix the brandy through the delicious mixture and store in sterilised jars.
Mincemeat recipes can look daunting, because of the amount of ingredients involved mainly. The truth is, they are sickening easy. All they need is a little time and simple cooking, and you’ll have something wonderful to eat this christmas season.
Let me know how you get on!