I first made my own Christmas mincemeat 2 years ago and I have not looked back. It is so easy to make and SO much better than anything you can buy in the supermarket.
I can’t take too much credit for this recipe as it is a really great Delia Smith recipe which I have tweaked (there original can be found here) but it is just so delicious.
- 450g Bramley Apples
- 225g shredded suet (I use the vegetarian one)
- 1kg dried fruit (whatever you like from sultanas, raisins, currants, dried cherries, cranberries etc)
- 350g soft brown sugar
- 2 oranges
- 2 lemons
- 4tsp ground mixed spice
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
Mix all of the ingredients together thoroughly in a large bowl (or to save washing up, a large saucepan/ovenproof dish and cover with clingfilm and leave somewhere cool overnight.
Preheat the oven to gas mark 1/4 or 110 degrees.
Cover the saucepan/ovenproof dish loosely with foil and place in the oven for 3 hours (your house will smell amazing!). The aim of placing in the oven is to melt the fat (the suet) and coat all of the ingredients.
After the 3 hours are up, remove from the oven and give it a quick stir (it doesn’t look great at this stage). As it cools give a stir every now and then to make sure the fat is evenly distributed.
When it is cold, you can store it in jars or in a large container that can be tightly closed (like a tuppaware container with clips) and it can be stored for months!
Mixture fills 6 large jars.