Homemade Mincemeat

“Use for Christmas mince pies but also great added to apple pie fillings. Baking it in the oven prevents it from fermenting and gives it a longer shelf life. So far I have kept it for up to 6 months. This is a Delia Smith recipe and I have been using this recipe for a good 20 years now. Also a good gift since it is better then any bought mincemeat!”
READY IN:
15hrs
YIELD:
6 lb
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix all the ingredients, except the brandy, in a large ovenproof glass or ceramic bowl.
  2. Cover with a cloth and leave for 12 hours.
  3. Preheat the oven to 225 degrees F.
  4. Place the bowl in the oven and leave it there for 3 hours.
  5. Remove and let the mincemeat cool.
  6. Now stir in the brandy and spoon into clean jars.
  7. Cover with waxed discs, seal and label.

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