MINCEMEAT

from Delia Christmas, makes 6lb

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

All you do is combine the above ingredients, except for the brandy, in a large mixing bowl, stirring them and mixing them together very thoroughly indeed.

Step 2

Then cover the bowl with a clean cloth and leave the mixture in a cool place overnight or for 12 hours, so the flavours have a chance to mingle and develop.

Step 3

After that pre-heat the oven is gas mark 44, 225°F (120°C), cover the bowl loosely with foil and place it in de oven for 3 hours.

Step 4

Then remove the bowl from the oven and don't worry about the appearance of the mincemeat, which positively swimming in fat.

Step 5

This is how it should look.

Step 6

As it cools time to time; the fat will coagulate and instead of it being in tiny shreds will encase all the other ingredients.

Step 7

When the mincemeat is quite cold add the brandy.

Step 8

Pack in clean dry jars, cover with wax discs and seal.

Step 9

It will keep in a cool, dark cupboard indefinitely, but I think it is best eaten within a year of making. For a classic traditional mincepie recipe see page NOTE: Vegetarians can make this mincemeat happily, using vegetariàn suet.