Delicious Delia’s mincemeat in the Everhot. Once you have made your own mincemeat you will never buy shop bought again. This mincemeat recipe is in Delia’s Christmas book and I have to say it’s the best I have ever made. I usually add a tad more alcohol and swop around between brandy, rum etc but it always taste great. It also keeps for ages in a cool, dark cupboard.
- 450g Bramley apples, cored and chopped small (no need to peel them)
- 225g shredded suet (you can use vegetarian suet)
- 350g raisins
- 225g sultanas
- 225g currents
- 225 whole mixed candied peel, finely chopped
- 350g soft dark brown sugar
- zest and juice of 2 oranges
- zest and juice of 2 lemons
- 50g whole almonds, cut in slivers
- 4 tsp mixed ground spice
- ½ tsp ground cinnamon
- nutmeg, freshly grated
- 6 tbsp brandy
- Combine all the ingredients (except the brandy) in a large mixing bowl. Cover with a tea towel and leave the mixture in a cool place, ideally overnight or at least 12 hours so the flavours have a chance to mix.
- Place the mixture into a heatproof bowl and cover loosely with with foil. Place in the bottom oven at around 100ºC or less and leave for around 3-5 hours depending on the temperature.
- Remove from the oven – don’t worry about what it looks like as it will look gross and swimming with fat. As it cools, stir now and again to incorporate the fat and cover the fruit completely. It will coagulate as it cools so it is important to stir it.
- When the mincemeat is completely cold stir in the brandy. Place into clean, sterilised jars. You can do that in the Everhot too. Cover with a wax disc and seal. It will keep in the cupboard for up to a year but there is no way in reality it will last that long!