Delia Smith Mincemeat Recipe

This homemade mincemeat is packed with dried fruits, warm spices, and a splash of whiskey for a deep, rich flavor. It’s perfect for mince pies and can be stored for up to a year!

Ingredients Needed:

• 1 medium cooking apple, peeled and grated
• 1 ½ cups (7 ½oz/213g) raisins
• 1 ½ cups (7 ½oz/213g) currants
• 1 ½ cups (7 ½oz/213g) sultanas
• 1 cup (8oz/225g) candied mixed peel
• 1 teaspoon mixed spice*
• ½ teaspoon ground cinnamon
• 1 medium lemon zest and juice
• 1 medium orange zest and juice
• 1 cup (6oz/170g) muscovado sugar* (or dark brown sugar)
• ⅔ cup (5oz/158ml) O’Driscolls Irish Whiskey (brandy or rum)
• 1 stick (4oz/115g) butter

How To Make Mincemeat Recipe?

• Soak the fruits: In a large bowl, mix all the ingredients. Cover and leave to soak overnight or for at least 12 hours so the flavors blend.
• Cook the mincemeat: Transfer the mixture to a saucepan and simmer over medium-low heat for 10–15 minutes until it thickens slightly. Keep it saucy—don’t cook off all the liquid.
• Store the mincemeat: Spoon it into sterilized jars, seal it tightly, and store it in a cupboard for up to 1 year. Stir well before using.

Recipe Tips:

• Let the Fruits Soak Properly: The longer the dried fruits soak, the better the flavor. If possible, let them soak overnight so they absorb all the liquid and spices.
• Don’t Overcook the Mincemeat: Simmer just until the liquid thickens slightly. If you cook it too long, the mincemeat will become dry and lose its rich, saucy texture.
• Use Fresh Citrus Zest and Juice: Fresh lemon and orange zest add a bright, tangy flavor that balances the sweetness. Don’t skip this step!
• Stir the Mincemeat Before Using: When stored, the liquid may settle at the bottom. Always give it a good stir before using it to mix the flavors evenly.
• Choose the Right Sugar: Muscovado sugar gives the mincemeat a deep, caramel-like flavor. If using dark brown sugar instead, make sure it’s fresh and not dried out for the best texture.

How To Store Leftovers?

• Refrigerate: First, let the leftover mincemeat cool to room temperature. Then, transfer it to an airtight jar or container and store it in the fridge for up to 2 weeks. Stir well before using.
• Freeze: Once cooled, pour the mincemeat into freezer-safe containers, leaving a little space for expansion. Freeze for up to 6 months.

Nutrition Facts:

• Calories: 180 kcal
• Total Fat: 5g
• Saturated Fat: 3g
• Cholesterol: 10mg
• Sodium: 5mg
• Potassium: 180mg
• Total Carbohydrate: 40g
• Dietary Fiber: 3g
• Sugars: 30g
• Protein: 1g

Try More Delia Smith Recipes:

• Delia Smith Swiss Roll Recipe
• Delia Smith Carrot Cake Recipe

Delia Smith Mincemeat Recipe

Course: DessertCuisine: BritishDifficulty: Easy

Servings

8

servings

Prep time

10

minutes

Cooking time

15

minutes

Calories

180

kcal

This homemade mincemeat is packed with dried fruits, warm spices, and a splash of whiskey for a deep, rich flavor. It’s perfect for mince pies and can be stored for up to a year!

Ingredients

• 1 medium cooking apple, peeled and grated

• 1 ½ cups (7 ½oz/213g) raisins

• 1 ½ cups (7 ½oz/213g) currants

• 1 ½ cups (7 ½oz/213g) sultanas

• 1 cup (8oz/225g) candied mixed peel

• 1 teaspoon mixed spice*

• ½ teaspoon ground cinnamon

• 1 medium lemon zest and juice

• 1 medium orange zest and juice

• 1 cup (6oz/170g) muscovado sugar* (or dark brown sugar)

• ⅔ cup (5oz/158ml) O’Driscolls Irish Whiskey (brandy or rum)

• 1 stick (4oz/115g) butter

Directions

• Soak the fruits: In a large bowl, mix all the ingredients. Cover and leave to soak overnight or for at least 12 hours so the flavors blend.
• Cook the mincemeat: Transfer the mixture to a saucepan and simmer over medium-low heat for 10–15 minutes until it thickens slightly. Keep it saucy—don’t cook off all the liquid.
• Store the mincemeat: Spoon it into sterilized jars, seal it tightly, and store it in a cupboard for up to 1 year. Stir well before using.

Notes

• Let the Fruits Soak Properly: The longer the dried fruits soak, the better the flavor. If possible, let them soak overnight so they absorb all the liquid and spices.
• Don’t Overcook the Mincemeat: Simmer just until the liquid thickens slightly. If you cook it too long, the mincemeat will become dry and lose its rich, saucy texture.
• Use Fresh Citrus Zest and Juice: Fresh lemon and orange zest add a bright, tangy flavor that balances the sweetness. Don’t skip this step!
• Stir the Mincemeat Before Using: When stored, the liquid may settle at the bottom. Always give it a good stir before using it to mix the flavors evenly.
• Choose the Right Sugar: Muscovado sugar gives the mincemeat a deep, caramel-like flavor. If using dark brown sugar instead, make sure it’s fresh and not dried out for the best texture.