Delia Smith’s Christmas Mincemeat is a festive classic that elevates your holiday baking. Packed with dried fruits, warm spices, and a hint of brandy, this rich and flavorful filling is perfect for mince pies, tarts, or even as a topping for desserts. This recipe uses suet for a traditional touch, but it can easily be adapted for vegetarian or vegan diets.
What is Delia Smith’s Christmas Mincemeat?
Delia Smith’s Christmas Mincemeat is a traditional, fruit-packed mixture made with dried fruits, spices, nuts, and a splash of brandy or rum. This mincemeat is often used as a filling for mince pies, adding a sweet and spiced flavor that captures the essence of Christmas. The recipe is designed to mature over time, making it an excellent make-ahead treat.
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Why You Should Try This Recipe
- Perfect for the Holidays: A staple for festive baking.
- Rich and Flavorful: Packed with fruits, spices, and a boozy kick.
- Make-Ahead Friendly: Improves in flavor as it sits.
- Versatile: Ideal for pies, tarts, or as a dessert topping.
- Customizable: Easily adapted for dietary preferences.
Ingredients Needed to Make Delia Smith’s Christmas Mincemeat
- 450g (3 cups) Bramley Apples (peeled, cored, and finely chopped): Adds natural sweetness and texture.
- 225g (1 cup) Shredded Suet (vegetarian suet works well): Provides richness and binds the mixture.
- 350g (2 1/4 cups) Raisins: For sweetness and chewiness.
- 225g (1 1/2 cups) Sultanas: Adds a fruity burst.
- 225g (1 1/2 cups) Currants: Contributes a tangy note.
- 225g (1 cup) Dark Brown Sugar: Deepens the flavor.
- 50g (1/3 cup) Mixed Candied Peel (finely chopped): Adds a citrusy brightness.
- Zest and Juice of 1 Orange: Adds freshness and acidity.
- Zest and Juice of 1 Lemon: Enhances the citrus flavor.
- 50g (1/3 cup) Chopped Almonds: Adds a crunchy texture.
- 2 tsp Ground Mixed Spice: For warm, festive notes.
- 1 tsp Ground Cinnamon: Enhances the spice mix.
- 1/4 tsp Ground Nutmeg: Adds depth.
- 6 tbsp Brandy or Dark Rum OR 6 tbsp Apple Juice or orange juice: Apple or orange juice is a non-alcoholic alternative that provides moisture and enhances the fruity flavor.
Equipment Needed
- Large Mixing Bowl: This is for combining all ingredients.
- Sterilized Jars: For storing the mincemeat.
- Grater or Zester: For citrus zest.
- Wooden Spoon: For mixing.
Instructions to Make Delia Smith’s Christmas Mincemeat
Step 1. Prepare the Ingredients
- Peel, core, and finely chop the Bramley apples.
- Grate the zest and squeeze the juice of the orange and lemon.
Step 2. Combine the Ingredients
- In a large mixing bowl, combine the chopped apples, suet, raisins, sultanas, currants, dark brown sugar, and mixed peel.
- Add the orange and lemon zest and juice, chopped almonds, mixed spice, cinnamon, and nutmeg. Mix well to combine all the ingredients evenly.
Step 3. Add the Brandy
Pour the brandy (or rum) over the mixture and stir thoroughly, ensuring everything is well coated.
Step 4. Allow the Mincemeat to Rest
Cover the bowl with a clean cloth and leave it at room temperature for 12 hours. This allows the flavors to meld together.
Step 5. Pack into Jars
- Sterilize your jars by washing them in hot soapy water, and then drying them in a warm oven.
- Spoon the mincemeat into the jars, pressing down gently to remove any air pockets. Seal the jars tightly.
Step 6. Store and Mature
Store the jars in a cool, dark place. The mincemeat improves in flavor as it matures and can be stored for up to 6 months.
What Goes Well with Christmas Mincemeat
- Mince Pies – The classic pairing.
- Pastries and Tarts – Use as a filling for festive treats.
- Cakes and Loaves – Stir into batter for extra flavor.
- Yogurt or Ice Cream – A delicious topping for a quick dessert.
- Toast or Pancakes – For a festive breakfast twist.
Expert Tips for Making the Best Christmas Mincemeat
- Use Quality Ingredients: Fresh fruits and good-quality dried fruits make a big difference.
- Allow to Mature: Let the mincemeat rest for at least a week for the best flavor.
- Sterilize Jars Properly: Ensures your mincemeat stays fresh for months.
- Adjust the Alcohol: Use more or less brandy to suit your taste.
- Customize the Mix: Add dried cranberries or cherries for a unique twist.
Easy Variations of Delia Smith’s Christmas Mincemeat
- Alcohol-Free Option: Replace the brandy with orange or apple juice.
- Nut-Free Version: Skip the almonds and add extra fruit.
- Spiced Rum Twist: Substitute spiced rum for a bolder flavor.
- Vegan Version: Use vegetarian suet or grated coconut oil instead of traditional suet.
- Add Dark Chocolate: Stir in finely chopped dark chocolate for a decadent touch.
Best Practices to Store Christmas Mincemeat
- Refrigerate After Opening: Once a jar is opened, store it in the fridge and use it within 2 weeks.
- Freeze for Longer Storage: Freeze in airtight containers for up to 6 months.
Nutrition Value (per tablespoon)
- Calories: 70
- Carbohydrates: 10g
- Protein: 1g
- Fat: 2g
- Sugar: 8g
FAQs
How Long Does Homemade Christmas Mincemeat Last?
Homemade Christmas mincemeat can last up to 6 months if stored in sterilized, airtight jars in a cool, dark place. Once opened, refrigerate it and use it within 2 weeks.
Can I Make Christmas Mincemeat Without Alcohol?
Yes, you can replace the brandy or rum with orange juice or apple juice for an alcohol-free version. This will still provide moisture and enhance the flavor.
Can You Freeze Christmas Mincemeat?
Yes, mincemeat can be frozen. Spoon it into airtight containers, leaving some space for expansion, and freeze for up to 6 months. Thaw overnight in the refrigerator before using.
What Can I Use Instead of Suet in Mincemeat?
You can use grated butter, vegetable shortening, or a vegetarian suet alternative if you prefer a meat-free option. These substitutes maintain the rich texture of the mincemeat.
Final Words
Delia Smith’s Christmas Mincemeat is a festive essential, bursting with warm, spiced flavors that bring holiday cheer to every bite.
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Delia Smith Mincemeat
- Prep Time: 30
- Cook Time: 120
- Total Time: 2 hours 30 minutes
- Yield: Makes approximately 4–5 jars 1x
- Category: Condiment
- Method: Baking
- Cuisine: British
Description
Delia Smith’s Christmas Mincemeat is a traditional, fruit-packed mixture made with dried fruits, spices, nuts, and a splash of brandy or rum. This mincemeat is often used as a filling for mince pies, adding a sweet and spiced flavor that captures the essence of Christmas. The recipe is designed to mature over time, making it an excellent make-ahead treat.
Ingredients
- 450g (3 cups) Bramley Apples (peeled, cored, and finely chopped): Adds natural sweetness and texture.
- 225g (1 cup) Shredded Suet (vegetarian suet works well): Provides richness and binds the mixture.
- 350g (2 1/4 cups) Raisins: For sweetness and chewiness.
- 225g (1 1/2 cups) Sultanas: Adds a fruity burst.
- 225g (1 1/2 cups) Currants: Contributes a tangy note.
- 225g (1 cup) Dark Brown Sugar: Deepens the flavor.
- 50g (1/3 cup) Mixed Candied Peel (finely chopped): Adds a citrusy brightness.
- Zest and Juice of 1 Orange: Adds freshness and acidity.
- Zest and Juice of 1 Lemon: Enhances the citrus flavor.
- 50g (1/3 cup) Chopped Almonds: Adds a crunchy texture.
- 2 tsp Ground Mixed Spice: For warm, festive notes.
- 1 tsp Ground Cinnamon: Enhances the spice mix.
- 1/4 tsp Ground Nutmeg: Adds depth.
- 6 tbsp Brandy or Dark Rum OR 6 tbsp Apple Juice or orange juice: Apple or orange juice is a non-alcoholic alternative that provides moisture and enhances the fruity flavor.
Instructions
Step 1. Prepare the Ingredients
- Peel, core, and finely chop the Bramley apples.
- Grate the zest and squeeze the juice of the orange and lemon.
Step 2. Combine the Ingredients
- In a large mixing bowl, combine the chopped apples, suet, raisins, sultanas, currants, dark brown sugar, and mixed peel.
- Add the orange and lemon zest and juice, chopped almonds, mixed spice, cinnamon, and nutmeg. Mix well to combine all the ingredients evenly.
Step 3. Add the Brandy
Pour the brandy (or rum) over the mixture and stir thoroughly, ensuring everything is well coated.
Step 4. Allow the Mincemeat to Rest
Cover the bowl with a clean cloth and leave it at room temperature for 12 hours. This allows the flavors to meld together.
Step 5. Pack into Jars
- Sterilize your jars by washing them in hot soapy water, then drying them in a warm oven.
- Spoon the mincemeat into the jars, pressing down gently to remove any air pockets. Seal the jars tightly.
Step 6. Store and Mature
Store the jars in a cool, dark place. The mincemeat improves in flavor as it matures and can be stored for up to 6 months.
