Delia's mincemeat

Monica Delia does say to put in sterilised jars, not sure there is enough brandy to preserve it otherwise. Not sure whether 3 hours at 110 C is enough cooking though.

If there was no alcohol, I would think you would need to treat it like jam, bring to a rolling boil and put in hot sterilised jars,
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I also use Delia's recipe. She recommends using it up within a year but I have used some well over a year after I made it and it is still delicious.

I don't know whether that would be true of a no alcohol version though.

Maybelle I used fresh juice as in the recipe but also added the brandy. Not sure it is still alcoholic after cooking in the pies but you would still taste it.

If you have always used a non-cook recipe give Delia a try, it tastes wonderful. The first difference you notice is that the suet is no longer visible as it has melted but I think it has also enhanced all the flavours. Just google mincemeat recipe and it will appear.

Always use Delia's mincemeat recipe, but use fresh orange juice not alcohol as teetotal

My recipe is a non-cook one. A friend gave it to me decades ago. Once made the instructions are to let it rest, covered for 3 days, stirring each day and then put it in jars.

I now make all my Christmas dried fruit foods (mincemeat, pudding and cake) because all are enjoyed by members of my family with nut allergies and making them myself, to my usual recipe but minus the nuts, I know they can eat them without any worry.

I always make my own, don’t cook mine first though, it’s a recipe from my old school cookery book!

I always revert to Delia for xmas...cant beat her recipes if you like traditional flavours.

I'm keeping out of the kitchen so I don't feel the need to taste it again!

My mother and I used to make Delias mincemeat every year, it's very, very good!

I used to trundle over with my food processor to make light work of the apple chopping.

Would smell delish simmering away in the big pan on the Aga!