Anyone else making Delia’s mincemeat?

DH will be making Delia's mincemeat, but always adds more nuts. Teensy problem might be that someone (me) gave away most of the jam jars....

I had used most of my candies peel in the cake and couldn't find any more so have added chopped dried apricots to the mincemeat instead. Delia's recipe apart from that small change. Quite nice though, given it a bit of a tang.

Thanks everyone, I’ll use the
Mincemeat x

Mincemeat made and the jars are right at the back of the top cupboard so I don't get tempted before Christmas Eve.

I also made the Apricot Chutney while I had the book out, and the Christmas cake is currently in the oven so the house smells very good!

I make my mincemeat to a recipe given to me by a friend and adapted to be completely nut free as DGD has a nut allergy.

Iam64

I make Delia’s mincemeat every year. I don’t think I will this year, with no mr i here to enjoy it.

I cleared a cupboard this week and found two jars from last year. Are they usable or should I bin them

I wouldn't like to tell you how old some of the mincemeat I've used over the years has been! (not just a year or two out of date...)

Suffice it to say that no-one who has eaten my mince pies has died..

I'm intrigued by cooking mincemeat before putting it into jars. The recipe I tried last year didn't involve any cooking.

They’ll be absolutely fine, Iam. I only make mincemeat (Delia’s of course!) every other year because we don’t use a lot. DS’s light puddings always go down well though, even with people who don’t like the full-blown Christmas pudding, and I need some for these, as well as for the pies.

I make Delia’s mincemeat every year. I don’t think I will this year, with no mr i here to enjoy it.

I cleared a cupboard this week and found two jars from last year. Are they usable or should I bin them

I think it’s because the mincemeat has to cool for the suet to be well combined by stirring every so often on cooling so it dosent set in a clump. Then you add the brandy . Also cooled sterilised jars are better as the suet will melt
again if put in hot jars.

Mamardoit, me too, and I absolutely love the smell of Christmas pudding when I’m mixing it up - orange and lemon zest, spices and ale - ditto after it’s had its first steaming. The smell of Christmas! ?

I will put a glug of brandy in last years Delia's MM before I use it. I will make more though. I love the smell of the citrus fruit when it cooks.

Thanks Witzend, I’ve got it all in jars now. I put another glug of brandy in for luck!

I put the brandy in at the beginning the first time I made it - didn’t realise until later - I don’t think it made any difference.

As long as the jars have been sterilised, I doubt it’ll matter if the mix goes in cold.

Ok so I’ve been having a go at this but I put the brandy in with all the rest of the ingredients at the beginning, will it matter? Should I put another lot in when it cools? Also why isn’t it packed when it’s hot into hot sterilised jars as you would with jam? I’ve got hot jars waiting in the oven, shall I leave them and do it all cold in the morning? Should I just have another glass of wine and give up on home-made mincemeat? I should definitely read the whole recipe at the beginning of the exercise and not speed read!

We've had a GoodGrips zester for years - can recommend it!

I made 2 lots last year, both with trad suet and with veggie ditto, for veggie family. TBH they didn’t really taste any different, not to me, anyway.

I use a parmesan grater for zest, very quick and doesn't take any of the bitter pith with it. Also very fine as I don't like large pieces.

I use the slow cooker, no suet though, I use a vegan recipe.

Thanks Witzend. I'll look out for one

PS, it was a godsend when recently making the annual mega lemon meringue pie for dh’s birthday (11 for lunch) last Sunday - 3 large lemons to zest!

mumofmadboys

Witzend please tell me about your gadget. I still use a box grater. TIA.

This is it - about 14 cm long.
I think it was by Good Grips - if you Google Good Grips Citrus Zester (or similar) it’ll probably come up.
Mine was £7 in the local dept. store.
It’ll do long curls as well as zesting, but I’ve never needed those.

I usually make Nigella's cranberry mincemeat - delish! www.nigella.com/recipes/star-topped-mince-pies

I have been making Delia’s mincemeat for years. This year I made it early because I had been given some Bramleys and used the slow cooker. It turned out well, only cooked it for a couple of hours. The one change I make is to use vegetarian suet, which is drier, so I compensate with alcohol!

I used to make mincemeat from scratch - now I add some mashed banana and finely cut apple plus a little more spice and zest to a commercial brand .

Witzend please tell me about your gadget. I still use a box grater. TIA.