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Delia Smith Mincemeat Recipe

Delia Smith Mincemeat Recipe

Delia Smith's mincemeat recipe is rich, boozy and wonderfully easy to make at home. No fuss, just proper flavour — full recipe.
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Prep Time 20 minutes
Cook Time 3 hours
Resting Time 12 hours
Total Time 15 hours 20 minutes
Servings: 4 standard jars
Course: Side Dish
Cuisine: British
Calories: 60
Ingredients Method Notes

Ingredients
  

  • Mincemeat:
  • 175 g shredded vegetarian suet
  • 350 g mixed dried fruit currants, sultanas, raisins
  • 100 g mixed candied peel finely chopped
  • 175 g 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
  • 50 g flaked almonds
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp ground ginger
  • 4 tbsp brandy plus extra for topping up jars

Method
 

  1. Combine suet, dried fruit, candied peel and sugar in a large bowl.
  2. Add the chopped apple, orange zest and juice, and lemon zest and juice.
  3. Stir in the flaked almonds and all the spices.
  4. Mix thoroughly until well combined.
  5. Stir in the brandy.
  6. Cover and leave to rest somewhere cool for 12 hours or overnight.
  7. Stir well the next day.
  8. Preheat oven to 120°C (100°C fan / Gas ½). Spread the mixture on a baking tray and bake for 3 hours.
  9. Cool completely, stirring occasionally.
  10. Spoon into sterilised jars, top with a splash of brandy, and seal.

Notes

The overnight rest before baking is essential — it lets the sugar and brandy properly soak into the fruit.
Bake low and slow. This step melts the suet through the mixture and is key to how well the mincemeat keeps.
Always use properly sterilised jars, and top each one with a little extra brandy before sealing for the best shelf life.
A tart cooking apple works far better here than a sweet eating apple.
Once opened, keep refrigerated and use within 4 to 6 weeks.
Unopened, sealed jars keep in a cool, dark cupboard for up to a year.