That’s all the description it needs really, although I should clarify something. This is actually a Delia Smith recipe that my Mum has made one change too, so in fact it is not so much my Mum’s recipe as Delia’s recipe, and as such I need to point out that My Mum is not Delia – her name is Pat.

Delia, if you stumble across this blog (hey! Stranger things have happened!) don’t worry – you’re not my Mum, but your Mincemeat recipe feels like it is my Mum’s because it’s the one she has used for a long time. K?

‘Tis easy! BTW, this makes 6lb so if you want less, just halve the quantities.

In a large bowl, yes a LARGE bowl, put this lot:

Great.

Now take it all out and weigh and chop it this time. Silly Billy.

So, put in the following things – I mix each ingredient in with my hands as I go, to be sure that it’s all really well distributed:

350g raisins, 225g sultanas, 225g currants, 350g soft dark brown sugar, 50g blanched almonds, cut into slivers:

125g whole mixed candied peel chopped very finely,

125g glace cherries- chopped, 450g Bramley apples, cored and finely diced (don’t bother to peel them),

zest and juice of 2 oranges and 2 lemons, 4 tsp mixed spice, ½ tsp cinnamon, a really good grating of nutmeg and 225g shredded suet.

Cover the bowl with a clean cloth and leave somewhere cool overnight (or for 12 hours).

When that time has elapsed, preheat the oven to GM ¼ (that was the ‘S’ setting on my oven) or 225F/120C. Cover the bowl loosely with foil and put into the oven for 3 hours. If you don’t want this amount, make a half quantity and put in the oven for 2 hours.

Take out of the oven and remove the foil. It will be drenched in fat, but Delia and Mum (my Mum, not… oh nevermind) assure me that this is correct.

As the mincemeat cools, stir from time to time. The idea of this is that each tiny ingredient gets a coating of fat – including the apple which has a reputation for fermenting and ruining your chances of storing the mincemeat. No such worries with this recipe. Stir when you walk past it and see the texture change as the fat permeates every part of the mincemeat.

When the mincemeat is cold, stir in 6 tbsp Brandy. Yummo. Inhale. Christmas.

Sterilise 6 x 1lb jars and allow them to cool. pack the mincemeat into the jars, cover the top with a wax disc and seal with one of those cellophane jam lid/circles.

Delia says it will keep in a cool, dark cupboard indefinitely, but is best eaten within the year. I’m keeping mine in ‘the larder that’s not a larder’ (as opposed to ‘The Larder’ which is the larder or ‘The Hellmouth’, aka under the stairs)

For stunning mince pies, use the shortbread pastry recipe.

You know, as you’re making this, it is quite shocking to see the amount of fat – I mean SEE it right there in front of your eyes; but you’re eating something that is pretty much an annual treat, after all. You can read the nutritional information on the back of a packet or jar all you like, but it isn’t as impactive as stirring it in yourself.
When you think of commercially prepared mincemeats with their additives, stabilisers and general weirdness, on TOP of all the fat, it should be some comfort that because you’ve made it yourself, you can identify all the ingredients – there’s no spookiness – these ingredients are natural and the difference speaks for itself, because the taste is so superior.

There are some really good mincemeats and mince pies available, but one bite tells you it’s from a shop; it is frankly, undeniable. Serve these and there is no way they are anything but tenderly, lovingly and joyfully home made.

Ho ho ho.

——-

Mum’s Mincemeat

PRINT THIS RECIPE (opens in a new window)

slightly adapted from a Delia Smith recipe

350g raisins,
225g sultanas,
225g currants,
350g soft dark brown sugar,
50g blanched almonds, cut into slivers,
125g whole mixed candied peel chopped very finely,
450g Bramley apples, cored and finely diced (don’t bother to peel them),
zest and juice of 2 oranges
zest and juice of  2 lemons,
4 tsp mixed spice,
½ tsp cinnamon,
a really good grating of nutmeg
225g shredded suet

6 tbsp Brandy

Combine all the ingredients, except the Brandy, in a large bowl. Stir, mix, combine really thoroughly. I stir each ingredient in (with my hands, no less) as I add it – that way you know you’re on top of it.
Cover the bowl with a clean cloth and leave overnight, or for 12 hours, to allow the flavours to blend.

When the time has elapsed, preheat the oven to GM ¼ (that was the ‘S’ setting on my oven) or 225F/120C.
Loosely cover the bowl with foil and out into the oven for 3 hours (2 hours if you’re doing a half quantity).
Remove the bowl from the oven, ditch the foil and allow it to cool. As it cools, stir it from time to time to completely incorporate the fat – as it cools and the fat coagulates, it will encase each little ingredient in there and facilitate good storage.

When it is cold, stir in the Brandy.
Clean and sterilise 6 1lb jars then allow them to cool. Pack the mincemeat into the jars, press a wax disc ont to the top and seal.
Should keep in a cool, dark cupboard indefinitely, but Delia recommends eating it within the year.

I found a copy of Sophie Grigson’s ‘Feasts for a fiver’ in a charity shop and it’s a little gem! One of the first recipes I thought I’d try was this one, the caramelized oranges.
I fancied something sweet, but refreshing. No cream, no melted butter, no eggs, just something simple and elegant. It fills the house with a festive aroma – even the delivery man commented on the lovely cooking smell. (I wonder what was in that box from Amazon…)
As we’re rapidly approaching the festive season, I seriously think this recipe is worth remembering. It would happily adorn a dining table; you could take it to a friend’s house with your head held high.
It’s bright with it’s golden caramel and luscious orange slices. It’s simple without suggesting a lack of effort, yet the amount of effort is minimal. Enjoy.

The recipes calls for 4 oranges – I only had 3 and no desire to go to the shops for one orange.

Pare the zest from one of the oranges and cut it into the finest strips.

You have a choice. You can cook these strips and add them to the oranges to eat with them or, if like me you’re not a fan of peel, you can use them during the cooking and dicard them.

So if you wish to eat them, blanch them in boiling water for a couple of minutes, then drain them and keep them to one side.  If you don’t want to eat them, just keep them aside as they are.

Each of the oranges need to be peeled right down to the flesh. Go steadily and be sure to remove the pith… take the pith?

Put them into the serving dish (therefore catching any juices) and cut them into slices – start at one end so that you get the pretty rounds of orange.

Put 200g caster sugar, 3 cloves (optional) and 100ml cold water in a saucepan. If you’re going to use the peel, but not eat it, chuck that in as well.

Stir over a medium heat until the sugar has dissolved

Then cast aside your spoon and increase the heat to bring the syrup to the boil.  Swirl the pan to even out the process, but no stirring.

Once it is that lovely nutty caramel brown…

Add 150 ml hot water to it. Stand back and pour the water in at arm’s length because it gets a bit violent, hence there are no pictures of this. Too busy staying alive.

Swirl to re-melt the caramel and incorporate the newly added water in with it. Continue to simmer for 5 – 10 mins to get it syrupy again.

If you’re wanting to eat the zest, add it once you’ve added the water, then use the 5 – 10 mins simmer to take the zest to the translucent stage.

My zest was frazzled and exhausted, so I poured the syrup through a sieve over the orange slices.

Beautiful.

Caramelized Oranges

PRINT THIS RECIPE (opens in a new window)

3-4 oranges
200g (7 oz) caster sugar
3 cloves (optional)
100ml cold water
150ml hot water

Method for eating the zest strips:

Pare the zest from one orange and cut it into long, fine shreds. Blanch them in boiling water for and couple of minutes then drain and reserve.

Peel all the oranges with a small sharp knife, cutting right down to the flesh – you don’t want any pith remaining, just naked orange.
In a dish, to catch any juices, slice the oranges from one end across the ‘grain’.
Arrange the slices in the dish.

Put the sugar into a saucepan with the cloves and 100ml cold water.
Stir over a moderate heat until the sugar has dissolved. Once it has, stop stirring and bring to the boil.

Boil it – swirling to even out the colour – until it has caramelized to a nutty, rich brown.
Now add the 150 ml hot water. It will spit and snarl, so do this at arm’s length.
Swirl to incorporate and the stir to allow the caramel to dissolve into the newly added water.

Add the blanched orange strips and gently simmer until translucent (5 – 10 mins) then pour over the orange slices.

Pour the syrup over the oranges and leave to cool.
Serve at room temperature or put in the fridge and serve chilled.

Method for using and discarding the zest:

Pare the zest from one orange and cut it into long, fine shreds. Leave to one side.

Peel all the oranges with a small sharp knife, cutting right down to the flesh – you don’t want any pith remaining, just naked orange.
In a dish, to catch any juices, slice the oranges from one end across the ‘grain’.
Arrange the slices in the dish.

Put the sugar into a saucepan with the cloves, orange zest strips and 100ml cold water.
Stir over a moderate heat until the sugar has dissolved. Once it has, stop stirring and bring to the boil.

Boil it – swirling to even out the colour – until it has caramelized to a nutty, rich brown.
Now add the 150 ml hot water. It will spit and snarl, so do this at arm’s length.
Swirl to incorporate and the stir to allow the caramel to dissolve into the newly added water. Simmer for 5-10 mins to get it syrupy again.

Pour the syrup, through a sieve, over the oranges and leave to cool.
Serve at room temperature or put in the fridge and serve chilled