Amelia Grace Once you’ve made your own mincemeat, it’s genuinely hard to go back to a jar from the shop.
I remember the first Christmas I made a batch myself. The whole kitchen smelled of warm spice and brandy for days afterwards, and the mince pies that came out of it were richer and deeper in flavour than anything I’d ever bought.
It’s one of the easiest things you’ll make all Christmas, and it needs no particular skill at all — just a bit of patience while the flavours settle.
This recipe makes a generous batch, enough for a proper stash of mince pies, and it keeps beautifully for months, so you can get it done well ahead of the festive rush.
Why Homemade Mincemeat Tastes So Much Better
The difference between homemade and shop-bought mincemeat comes down to time and proportion.
Jarred mincemeat is made to a commercial recipe, sweetened heavily and preserved for a long shelf life, which often means the spice and brandy are dialled right back.
When you make it yourself, you control that balance completely — more brandy, a proper hit of warming spice, and fruit that’s been left to soak and mingle for at least a day before it’s even baked.
That resting time is where the real flavour comes from: the sugar draws moisture out of the fruit, the brandy seeps in, and everything deepens together.
The result is a mincemeat that tastes distinctly of itself, rather than simply sweet.
Ingredients for Delia Smith Mincemeat
Mincemeat:
- 175g shredded vegetarian suet
- 350g mixed dried fruit (currants, sultanas, raisins)
- 100g mixed candied peel, finely chopped
- 175g soft dark brown sugar
- 1 large cooking apple, peeled, cored and finely chopped
- Zest and juice of 1 orange
- Zest and juice of 1 lemon
- 50g flaked almonds
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- 4 tbsp brandy, plus a little extra for topping up jars
How to Make Delia Smith Mincemeat — Step by Step
Step 1 — Combine the Fruit and Sugar
Put the suet, dried fruit, candied peel and sugar into a large mixing bowl.
Step 2 — Add the Apple and Citrus
Add the chopped apple, along with the orange and lemon zest and juice.
Step 3 — Stir in the Almonds and Spices
Add the flaked almonds and all the spices, then mix everything together thoroughly until every bit of fruit is coated and combined.
Step 4 — Add the Brandy
Pour in the brandy and stir it through well, making sure it’s evenly distributed rather than sitting at the bottom of the bowl.
Step 5 — Rest Overnight
Cover the bowl with a clean tea towel or cling film and leave it somewhere cool for 12 hours, or overnight. This resting time lets the fruit properly soak up the liquid and spice.
Step 6 — Stir Well the Next Day
Give the mixture a really good stir — you’ll notice it looks noticeably more moist and glossy than the night before.
Step 7 — Bake Low and Slow
Preheat your oven to 120°C (100°C fan / Gas ½). Spread the mixture over a baking tray and warm it in the oven for around 3 hours. This slow, low heat melts the suet through the fruit, which is what helps the mincemeat keep so well.
Step 8 — Cool Completely
Let the mincemeat cool completely, giving it an occasional stir as it cools to keep everything evenly distributed.
Step 9 — Jar It Up
Spoon into clean, sterilised jars, pressing down gently to remove air pockets, then top each jar with a splash more brandy before sealing.
My Top Tips for the Best Delia Smith Mincemeat
Don’t skip the overnight rest. This is what lets the sugar draw moisture out of the fruit and properly soak in all that flavour before baking even begins.
Sterilise your jars properly. Wash them in hot soapy water, then dry them in a low oven for 10 minutes before filling. This one step makes a real difference to how long your mincemeat keeps.
Top each jar with a splash of brandy before sealing. It acts as a natural preserver and helps keep the mincemeat moist right to the bottom of the jar.
Use a proper tart cooking apple, not an eating apple. A cooking apple breaks down more as it bakes and adds a lovely sharpness that balances all the sugar in the mixture.
Swap the brandy if needed. If you’re making this for someone who avoids alcohol, orange juice or apple juice works well in its place — the mincemeat will still taste wonderful, just slightly less rich.
Serving Suggestions
The obvious answer is mince pies, and I wouldn’t argue with that — a generous spoonful in shortcrust pastry, baked until golden and dusted with icing sugar, is Christmas in one bite. Beyond that, I love stirring a spoonful into porridge on a cold morning, layering it into a baked apple, or using it to fill a simple sponge pudding.
How to Store Delia Smith Mincemeat
In the fridge: Once opened, keep the jar in the fridge and use within 4 to 6 weeks.
At room temperature: Unopened, sealed jars keep beautifully in a cool, dark place such as a pantry or cupboard for up to a year.
In the freezer: If you’d rather skip jarring, mincemeat also freezes well in an airtight container for up to 3 months.
Delia Smith Mincemeat Recipe
Ingredients
Method
- Combine suet, dried fruit, candied peel and sugar in a large bowl.
- Add the chopped apple, orange zest and juice, and lemon zest and juice.
- Stir in the flaked almonds and all the spices.
- Mix thoroughly until well combined.
- Stir in the brandy.
- Cover and leave to rest somewhere cool for 12 hours or overnight.
- Stir well the next day.
- Preheat oven to 120°C (100°C fan / Gas ½). Spread the mixture on a baking tray and bake for 3 hours.
- Cool completely, stirring occasionally.
- Spoon into sterilised jars, top with a splash of brandy, and seal.
Notes
Frequently Asked Questions About Delia Smith Mincemeat
Do I really need to bake the mincemeat?
Yes, this step matters. Baking it slowly melts the suet through the fruit and helps preserve the mincemeat for longer storage. Skipping it means you’ll need to keep the mixture in the fridge and use it up much sooner.
Can I make this without alcohol?
Absolutely. Replace the brandy with orange juice, apple juice, or even strong black tea. The mincemeat will keep for a slightly shorter time without the alcohol, so store it in the fridge rather than the cupboard.
How long does homemade mincemeat need to mature before using?
I’d give it at least a week before using it, though it genuinely gets better with a month or more. This is exactly why making it well ahead of Christmas is such a good idea.
Can I use shop-bought mincemeat as a base and add my own touches?
You can, though homemade really is a different experience — richer and less sweet than most jarred versions. If you’re short on time, stirring some extra brandy, orange zest and a few more spices into a shop-bought jar is a good shortcut.