A fancy mincemeat recipe please?

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Does anyone have any recommendations for a naice mincemeat recipe that I can make this weekend and then feed over the next few weeks.

thanks

We normally make a version of Delia's, but use butter rather than suet.

https://www.deliaonline.com/recipes/books/delias-happy-christmas/home-made-christmas-mincemeat

Mary Berry's looks good too. But not sure we'd add the cranberries. We always adapt our mincemeat/pudding recipes depending on what we prefer and what dried fruits we have. :)

https://www.maryberry.co.uk/recipes/recipe/special-mincemeat

I love the teriyaki from the hello fresh recipe site. My household love it. I do sometimes do it with chicken too

I really like this one - I sub butter for suet. https://britishfoodhistory.com/2012/12/09/jane-grigsons-orange-mincemeat/

Delia’s is brilliant.

https://www.bbc.co.uk/food/recipes/cranberrystuddedminc_90619

Nigella’s cranberry-studded mincemeat is my favourite.

This one is delish but needs cooking. https://www.theguardian.com/lifeandstyle/2009/nov/21/christmas-pudding-mince-pie-recipes?CMP=Share_iOSApp_Other

I have never heard of feeding mincemeat over weeks. I seal mine with wax discs so it lasts for ever. Will have a google, find out what I’m missing. I am also a fan of Delia‘s recipe but I use vegetarian suet as well often have vegetarian guests. Can’t say I’ve noticed the difference vs making it with regular suet. I’ve also never heard of making it with butter. Does it taste richer and does it keep as well? Might give that a go.

Delia’s is lovely - you can use vegetable or beef suet. Brandy is stirred in at the end, it won’t need ‘feeding’. Simple to make - she tells you not to bother peeling the apples! The mix goes in the oven on low for IIRC about 3 hours.

You do stuff it in mincemeat pies too? 😂

I like the sound of having orange as the main base flavour

I dunno about feeding it. I was just going to give it brandy each week and make it really boozy!

I think I’ll try delias! Thanks all!… although I do like the sound of the others! Maybe I’ll make more than one batch 🙈

I’d also like to know about the reason for the butter sub.

This is delicious, and has no fat in it. My mother in law loves it, too.

https://www.greatbritishchefs.com/recipes/fat-free-mincemeat-recipe

I am not a big orange fan but I use a Neven Macguire recipe and substitute orange for lemon. I then make a lemon pastry for lemony mince pies - get a lot of compliments.

This thread is right up my street! I have mentioned this on a couple of Christmas threads, so you might already know about it. My DH absolutely raves about my homemade mincemeat. So this is the recipe: take a jar of Robertson's mincemeat, tip the contents into a bowl and hide the jar. Bung in some more sultanas and a bit of orange zest. Stir in a slosh of whisky and slosh a load more in yourself. Give it a good stir and return to the jar, having previously peeled off any incriminating labels.

My DH reckons that he can always tell shop bought from home made and that he doesn't like processed food. Well he can't tell the difference and he eats a lot more of it than he realises!

Omg I read it completely wrong 😂i thought it was mince haha. I was half asleep when reading it

I’ve also made Nigella’s rhubarb and vanilla mincemeat, and a chocolate mincemeat. Both went down well. If you have a Central European shop near you, which has a Romanian section, buy a jar of Magiun de Prune and stir it into whatever recipe you are making. It adds depth and stickiness and works well.

Delia's is good and I have made it in the past. However I find that even if I cut the recipe by half I still get more mincemeat than I can really use. I only ever get through one big jar or a couple of standard size jars.

What I do now is buy the best supermarket mincemeat and then zuzz it up a bit before I use it. Typically I add some more brandy, some ground almonds and orange zest.