If you’ve never cared for the store-bought stuff or even most homemade versions, you’re not alone. But just wait until you’ve tried this ultimate homemade mincemeat recipe – it’s a total game-changer! Whether you’ve never liked mincemeat or you’ve always loved it, prepare to either be converted or to fall more deeply in love!
Few people today know the taste of true, authentic mincemeat, a dish dating back to the 11th century. And that explains why very few people I know actually truly enjoy mincemeat versus simply eating it out of tradition (or being forced to so as not to offend Grandma!). Sadly the authentic way of making mincemeat has been largely lost in the last century.
Whatever Happened to Traditional Mincemeat?
And I say lost, not because it’s been erased completely, rather because mincemeat has changed so much, some of its most important elements having been left out, that it just barely resembles its original ancestor. Of the many traditional British dishes that have undergone some form of alteration over the years, mincemeat has probably changed the most. That is largely due to the common omission of mincemeat’s two key ingredients: Meat (traditionally beef or lamb) and suet.
Things like wartime rations on meat, British culinary tastes moving away from sweet-savory combinations, and shifting trends away from the traditional use of suet (read my article on why you should use suet and lard – in short, medical research confirms our ancestors were right after all!) contributed to the gradual moving away from the inclusion of meat and suet in mincemeat. The result of these changes is manifest in the tiny mince pies of today that are almost sickly sweet without the savory meat and suet to round out the flavors and also fairly flat and one-dimensional in flavor profile without the complexity of the savory ingredients. This beloved dish of both the common folk and royalty (savored by generations of kings who enjoyed mince pies during their coronations and at their stately tables) sadly has been reduced to something that is a mere vestige, a residue, of what it once was – the spirits of centuries ago hover over what is passed off today as mincemeat while clenching their fists and wailing in agony.
Okay, that’s a little dramatic.
What Are the Essential Ingredients in Authentic Old-Fashioned Mincemeat?
Many generations ago people would experience mincemeat as a robust and sweet-savory meat-based mixture that conjured up what seemed like a thousand flavor sensations. Pair that with the incomparable texture that suet contributes to pie crust as it’s baked with the mincemeat and it’s no wonder that mincemeat pie was a heralded favorite for many centuries in the United Kingdom and then made its way to become a tradition in Canada, Australia, New Zealand, Ireland, Northern Europe, South Africa, and the New England region of the U.S..
Mince pies are still considered an essential accompaniment to holiday dinners today. But to be truly “traditional”, mincemeat requires meat and suet.
Christmas Pie by William Henry Hunt (1790-1864)
A note about SUGAR: Centuries ago mincemeat was far less sweet than it is today. Though it was made with fruits to add sweetness and to help preserve it (the fructose content), no sugar was added. Feel free to cut back on the brown sugar if you prefer.
A note about MEAT: If you’re put off at the thought of adding meat to mincemeat like our ancestors did for centuries, think of it this way: Imagine a Moroccan tagine – a dish of beef or lamb that is slow cooked with dried fruit, nuts and a myriad of aromatic spices. It’s downright amazing. Mincemeat, which not surprisingly originates from the Crusaders bringing the spices and method back with them from the Middle East, is a very similar concept: Beef that is simmered with dried fruits, nuts and a wonderful host of spices. That doesn’t sound so bad, does it? The mincemeat is stored for a while (under a layer of fat, a centuries-old method of preservation) so the flavors can deepen, and then it’s baked in a flaky pie. Heaven.
Why Should I Make My Own Candied Citrus Peel?
Another aspect that has always been off-putting to me about mincemeat is the overpowering flavor of the commercial candied citrus peel that’s called for in most recipes. It has a strong chemical-astringent flavor that many people dislike. For that reason I use and highly recommend making your own homemade candied citrus peel for this mincemeat. Trust me, the flavor is incomparable and puts the store-bought stuff to miserable shame. And good candied citrus peel gives mincemeat an incredible flavor boost. That said, if you don’t mind store-bought candied citrus peel and want to save yourself the effort, feel free to use it.
Check out our post on How To Make Candied Citrus Peel.
A note about the SUET: While you “can” substitute butter (and even coconut oil, though that will greatly alter the flavor), I highly recommend suet for both flavor and texture, especially if you’re making mince pies. If you’ve ever made pie crust with suet you’ll understand – the end result is flaky and flavorful perfection unlike anything else. When you’re baking your mince pies the suet will bake into the pie crust enhancing texture and flavor.
I usually make my own suet when I have access to some kidney fat from locally-raised, grass-fed cows. But for a store-bought option I recommend Atora Shredded Beef Suet from England and a household name since 1893.
Can Mincemeat Be Canned For Long-Term Storage?
A note about PRESERVING: Traditionally mincemeat would be made the year before it’s eaten to give the flavors time do develop and deepen. While time does improve it, it is delicious eaten within just a few days. However, if you want to store it there are several options:
Refrigerator: If you omit the meat it will last for up to a year in clean sterilized jars (some keep it several years in the back of the fridge). The layer of fat on top seals off the mincemeat from any air which results in food deterioration. This is a method of preserving that’s been used for many centuries. If you include the meat it will safely last in your fridge for up to 2 weeks.
Freezer: Either with or without meat, mincemeat can be frozen in airtight containers or in ziplock bags for up to 6 months.
Canning for long-term storage: If you want the traditional meat version to keep longer you can process the quart-sized mason jars (leaving 1 inch headspace) in a pressure canner (not a water bath). Spoon the hot mincemeat into sterilized quart mason jars leaving 1 inch headspace. Use a clean moist rag to wipe off any oil from the jars. Seal and process in a pressure canner according to the time and pressure outlined in the chart below and the mincemeat will keep for up to a year:
| Recommended process time for a dial-gauge pressure canner. | ||||||
| Canner Pressure (PSI) at Altitudes of | ||||||
| Style of Pack | Jar Size | Process Time | 0 – 2,000 ft | 2,001 – 4,000 ft | 4,001 – 6,000 ft | 6,000 – 8,000 ft |
| Hot | Quarts | 90 min | 11 lb | 12 lb | 13 lb | 14 lb |
Let’s get started!
Combine all of the ingredients, except for the brandy and/or rum in a medium-sized pot.
If you’re adding meat, which I highly recommend, you’ll add that at the same time.
Bring it to a boil and then reduce the heat to LOW and simmer uncovered for about 2 hours, stirring occasionally, more towards the end to prevent burning. If the liquid reduces too soon and the mincemeat starts to stick/scorch on the bottom, add a little bit of apple juice or water.
At the end, stir in the brandy and/or rum.
Note: If you prefer to have the alcohol cooked out, add it at the same time as the other ingredients (note, the flavor of the brandy/rum will be less pronounced).
Pour the hot mincemeat into sterilized jars. Let the jars cools. The liquid suet on top will gradually harden into a protective layer which will enable you to safely store your mincemeat.
**For instructions on different methods for storing your mincemeat, including how to can it for long-term storage, see the blog post section above on Preserving.
This mincemeat is delicious used immediately but for optimal flavor let it sit in the refrigerator for 1-2 weeks before using.
If you’re including the beef in your mincemeat and plan on storing it for longer than a couple of weeks, follow the instructions above for pressure canning your mincemeat.
Use this mincemeat to make Homemade Mince Pie
Or create your own twists by using it for mincemeat cake or muffins!
Enjoy!
© Olindana | Dreamstime
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BEST Traditional Mincemeat
Ingredients
- 1 pound (450g) finely chopped beef steak (optional but HIGHLY recommended, otherwise use an extra 1 1/2 cups raisins or currants)
- Note: Traditionally made with beef or lamb and can also be made with wild game
- 1 1/4 cups (330g) raisins
- 1 1/4 cups (330g) currants
- 1/2 cup (150g) golden raisins
- 2 cups finely chopped tart apple
- 200 grams shredded beef suet
- 2 cups (450g) dark brown sugar
- 2 tablespoons candied lemon peel
- 2 tablespoons candied orange peel
- STRONGLY recommend using Homemade Candied Citrus Peel (click link for recipe)
- 1 1/2 tablespoons (50g) finely chopped blanched almonds
- 1 lemon, its zest and juice
- 2 tablespoons apple cider vinegar
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground mace
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground coriander
- 2 tablespoons brandy
- 2 tablespoons dark rum
Instructions
- Combine all ingredients except for the brandy and rum in a medium-sized pot and bring to a boil. Reduce the heat to LOW and simmer uncovered for about 2 hours, stirring occasionally, more towards the end to prevent burning. (If the liquid reduces too soon and the mincemeat starts to stick/scorch on the bottom, add a little bit of apple juice or water.) Stir in the brandy and rum. (Note: If you prefer to have the alcohol cooked out, add them at the same time as the other ingredients.)
- Spoon the hot mincemeat into sterilized jars. As the mixture cools the suet will harden, creating a seal to help preserve the mincemeat. *If you're including the beef be sure to refrigerate the mincemeat. If you're storing it for more than a couple of weeks follow the directions in the blog post for pressure canning the mincemeat for longer-term storage.See blog post for additional ways of storing your mincemeat.
- Makes about 1 quart. Feel free to double, triple, etc, as needed.
- Use this mincemeat to make Homemade Mince Pies! (click link for recipe)
- Note: Mincemeat is traditionally stored for several months before using to allow time for the flavors to deepen, however this mincemeat is also delicious eaten within just a few days.
Lesley says
Since I could not get my hands on any suet from a butcher, I used lard…This is one of the very best “old-fashioned” recipies I’ve ever used. When I read “candied citrus peel” I winced..ugh..terrible stuff…I took your sage advice and made my own…OMG…fantastic…The end mincemeat result was heaven. It is delicious right out of the pot. I’m making a pie for Thanksgiving this week and will can a few quarts as well…..Thank you SO MUCH.
Kimberly @ The Daring Gourmet says
I’m so glad, Lesley, thank you and have a Happy Thanksgiving!
John Erik Nelson says
I made this yesterday. The whole house smelled great. Puts in the holiday mood. I tasted it before putting in the refrigerator, and was insanely delicious. The suet hardens and turns white throughout the mince meat when cold. I guess this is supposed to be heated before eating.
Kimberly @ The Daring Gourmet says
Wonderful, John, I’m glad you enjoyed it, thank you! No need to heat this first, just add it to your pie crusts cold.
Joshua Evans says
Just made this. Purchased some suet from a local butcher. Used homemade candied citrus for it too (another recipe from this site). Smells great! After reading through the comments about it being “dry” I decided to add about 1 to 2 cups of brandy/rum at the beginning (for a double recipe). I found that this did make it somewhat soupy at the beginning, so I ended up cooking it down for about 4 hours or so (at a slow simmer). What I ended up with was a more uniform looking mixture, since the raisins, apples, and peels broke down somewhat. Not sure if this is a good or bad. Maybe neither. It definitely didn’t burn. It actually looks a lot more like the None Such mincemeat that I’ve used for a holiday bars recipe in the past. Can’t wait to try it!
I am curious about varying the cooking time. It looks like some of the traditional British recipes don’t call for cooking the mixture at all. It is cooked when you make the pie (or whatever else you’re making). Most seem call for 1 to 2 hours of cooking time. Is there a sweet spot for this? I imagine that some or all of it is personal preference.
Kimberly @ The Daring Gourmet says
Hi Joshua, most of what you’re describing is indeed personal preference. I personally wouldn’t recommend simmering it for that long to avoid a uniform mushy mass. Cooking the mixture versus packing it raw: Again, personal preference and you’ll find traditional recipes that do it both ways. I very much prefer cooking it first because it greatly enhances the flavor of the mincemeat. As for the sweet spot for cooking time, I’ve found that about 2 hours does the trick for both the best flavor and texture. However, if you’re NOT including meat it does not need to simmer for that long.
Sher Scott says
Well its that time of the year again. As a child I was never one for mincemeat especially the kind made without meat. My grandfather ( who we called Da) was the expert mincemeat maker in our family. One Could and did eat it right out of the crock in the pantry. Da Never went by recipe but By Guess! and By God! Taste being the #1 Key that came with years of making behind him and he used whatever meat that was on hand. Venison was always there along with Rabbit , if he had it and always used Beef as Game meat is so lean Half game meat half beef. Vinegar, Sweet Apple cider, Molasses, brown sugar, fresh cranberries (ground), Dark raisins, Golden raisins, Currants, citron ( chopped fine) , whole orange and lemon ( through Grinder remove seeds)if he had the lemon it went in if not another orange, about 10 lbs apples chopped, Suet, 3 cups broth meat was cooked in vinegar either apple cider or white will do. Spices allspice, Cinnamon, cloves, nutmeg, Mace, salt and last but not least Brandy or Rum. Cover meat with water add about 1/2 cup vinegar. The vinegar tenderizes the meat should be falling apart when done , Cover and keep in fridge overnight. Next day strain off and reserve 3 cups of the broth.. Grind meat , put back into a very large heavy bottomed pot ( it will burn quite easily I learned this the hard way so spent the money or hubby did for Christmas one year and got me a lovely one) with everything but brandy or Rum let cook once it comes to a boil reduce heat to low and simmer away until liquid has reduced and ready to be bottled keep testing adding more spices etc… stir in Pint Of Brandy or Rum spoon into jars place lid on top and bands and either do in oven or into a canner and process as usual.. Date after processing they will sit on my shelf until the following year but of course if you are making for the first time you will be using a few but the rest will be able to age nicely.. Make following year now you will use the ones from the previous year allowing each batch to age for a year before using…. it truly is far better after that aging process. It will appear drier when jar is opened… Give a good stir and stir in few tbsp Brandy, Rum, whatever you used or apple cider. Double crust pie. Dot with butter before adding top crust.. I like to brush top crust with milk and sprinkle with coarse Raw sugar for a little crunch… Slash top crust (I make 4 cuts evenly spaced going from center of pie toward outside edge) and bake @ 425* 15 minutes cover edges if browning quickly.. Then reduce heat to 375* and cook until it is a golden brown about 15-20 minutes. Times vary with ovens…
Sher Scott says
*** This is a Note to Mincemeat Recipe I just added (Sher Scott) I forgot to list the suet about 2 cups or can use 2 cups butter***
Joyce Allen says
Please give an indication of how much meat? I don’t have Moose or I’d include some. So, beef it is. But how much meat? And what is the yield? How many quarts?
Kenna Neighbors says
Hi, so I made your mincemeat. My problem is I have suet that is mixed in with the mincemeat. None of it arose to the top? Can I take it out, heat it again and see if it rises to the top?
Kimberly @ The Daring Gourmet says
Hi Kenna, unless you plan on storing it in the fridge for a long time there’s no need to do anything. If you are going to store it for a long time you can simply melt some butter and pour a layer over the top of the jar of mincemeat, like 1/2 inch.
Sandi lusk says
Is there any way you can pressure can in pi t size canni g jars? Unfortunately, I am the o ly one I know that loves mincemeat pies.
Uf yes, his long would I put in pressure canner?
Thank you
Kimberly @ The Daring Gourmet says
Hi Sandi, we had another reader report some issues with pressure canning, they said the mincemeat burned. The directions in the recipe for pressure canning are standard for mincemeat but I haven’t personally tried it. Perhaps some of our other readers can chime in.
Sandi Ludk says
Hi Kimberly, me again. Mine burned when I did the pressure canning but since I had not pressure canned before, I goofed and filled the canner with water instead of just a couple of quarts (pint sized jars).
Can this be put in freezer bags in the freezer for a year? Thank you, Sandi.
Kimberly @ The Daring Gourmet says
Hi Sandi, you can definitely freeze it, yes, but a year may be pushing it. It will still be safe but the quality will likely suffer.
Cfarmer says
To pressure can you must not allow jars to sit on the bottom of canner itself! Most come with a trivet that allows water to fully bathe the jars’ bottom half. If qts take 90min pints should be safe with 60min. I would not suggest adding raw ingredients into jar, though you could and it will cook well enough to be safe. After cooking the mix, I suggest to run it through a grinder to give a even texture and it mixes everything one more time. Canning that mixture turns out an extremely creamy texture. But then I use a lot of organ meat as I raise farm animals. If you decide to use organ meat, liver goes a loooong way, but really adds something to it. 4oz liver as part of 5lb meat.
Liz says
I enjoyed this recipe but I will make modifications. The suet made the mincemeat too greasy for me. I had made a double batch, so in the second batch I warmed it up to loosen up the suet and then I put it in a colander and pressed it out as much as possible. That helped. It was plenty sweet as is. I would add more beef. It didn’t have enough of the savory flavor. However it was absolutely fabulous still. And it took a lot longer than 15 minutes to prep LOL. thanks I will make it again.
Kimberly @ The Daring Gourmet says
Thanks, Liz, I’m glad you enjoyed it and appreciate the honest feedback!
Peter G Werner says
I tried the recipe and, yes, it’s quite delicious! I made some modifications, the biggest one being that I used just one cup of muscovado sugar, half the amount called for in the recipe, and that was absolutely plenty – I really think the full two cups would have made it way too sweet. Ialso added a bit of orange juice (about half a small orange) in addition to the lemon juice so as to give it a bit more acidity.
The other modification I definitely would make were I to do over again is that I think the meat needs some browning to really bring up the meat flavour. I’d melt some of the suet, brown the meat, then deglaze with some of the liquid ingredients before adding everything else. I might even add a tablespoon of beef broth. I actually like the meaty flavour in the recipe and would want to develop it further. Also, that would make the individual bites of meat a bit tastier, as boiling doesn’t really develop meat flavour.
Also, some of the fillings started to disintegrate into the larger sauce after two hours – I might next time cut the cooking time some, as I like citrus peel, etc to stay as distinct pieces. I would definitely add the almonds later, like in the last half hour, as those seem to break down quite a bit and become mushy.
Other modifications I made – For suet, instead of Atora, I used James Whelan Beef Drippings (not sure if it’s sold outside of Ireland, but widely available at Dunnes Stores here). It’s essentially suet – it did not have any noticeable meaty flavour to it, which surprised me, as I was expecting that from drippings – but it does seem to me to be a better quality product, being sold out of the refrigerator case, and hence, not requiring the kind of stabilizers, etc that suet sold unrefrigerated would need to make it shelf-stable.
For sugar, I used dark muscovado, which was treacly and delicious. I raised the proportion of sultanas to currents to around half and half.
Finally, I also added candied candy cap mushrooms to the recipe, including the muscovado sugar syrup used to candy them (which was factored into the total sugar), plus some additional candy cap extract. This adds a wonderful mapley scent and taste to the final product.
The alcohol I finished it off with was Irish whisky – when in Ireland, after all! :-)
Kimberly @ The Daring Gourmet says
Thanks so much for the feedback and input, Peter! Candied candy cap mushrooms…now that’s a new one to me! Is this your own creation?
Kathleen says
Hi Kimberley!
So Kimberly the mincemeat was a hit even though I thought it was dry! Everybody absolutely loved it… Loved it! It had been so long since any of them had tasted authentic mincemeat. So I made another triple batch and this time I didn’t cook it as long and I know it’s going to be even better than the other one (which was already fantastic). It’s been in my freezer now for the last month… I’ll leave it there for another month or so and then I’m going to make everybody a very special treat! Thank you so much for the best mincemeat recipe! It really is work, but it’s worth every second you put into it. And the candied fruit peel is so good I intend to make that just to give to people. Even I loved it and I don’t like citron… You certainly can’t call it “citron” though. Thanks a million Kimberly it was great. Everybody has to try this at least once before they post any negative comments. Happy new year my dear!
Kimberly @ The Daring Gourmet says
Thanks so much, Kathleen, I’m thrilled it was such a hit and really appreciate the feedback!
Darrek says
I always wanted to try mincemeat with meat in it, not just suet and I’m so glad I found this receipe. It’s also really easy. After you slice and dice the ingredients all you have to do is simmer it. Be patient with storing it. The flavor improved dramatically after sitting in the fridge for a couple of weeks. I’ll definitely be making this again.
Kimberly @ The Daring Gourmet says
Thanks so much, Darrek, I’m happy you enjoyed it!
Peggy says
In response to Kimberly’s comment … Gram’s Fruit Cake
This is my mother’s mother’s mother’s recipe. Gram didn’t measure the flour, but made the batter very stiff, then let the cake age well for about 3 months before using it. It was always Granny’s job to do the stirring – even into her 80s she wilted to think of it. But the spicy smell as the cake was unwrapped was enough to snatch her attention from whatever she was doing and declare, “That’s my mother’s fruitcake!”
INGREDIENTS
2 cups flour
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. cloves
1-1/2 tsp. baking soda
2 lb. currants
1/2 lb. peel
2 lb. dates
1/2 lb. nuts
2 lb. raisins
4 eggs
2 cups brown sugar
1 cup shortening
1/3 cup molasses
1 cup buttermilk
1 cup cooked citron (since it is difficult to find citron in other than the candied form, I usually substitute marmalade – probably any cooked & puréed “citrusy” fruit would do)
Additional flour to stiffen (4-8 cups)
INSTRUCTIONS
Prepare two (8″ × 4″ deep) pans first – line bottom and sides with brown paper, well greased with shortening on both sides.
Combine the 2 cups flour with spices and baking soda. Toss with the fruit and nuts and set aside.
Beat eggs, sugar, shortening, molasses, buttermilk and citron together.
Stir in prepared flour, fruit and nuts. Add enough extra flour to stiffen the batter to your liking.
Pack into prepared pans and bake at 275º 2-3 hours. If cakes brown too soon, cover with foil.
Baking times need be adjusted to pan sizes. Test with a toothpick as you would any cake.
Kimberly @ The Daring Gourmet says
Wonderful, Peggy, thank you so much for sharing this!
Peter Werner says
Two questions: What cut of beef would you mince for this? Something lean like round or a fattier cut? And would you recommend having the butcher run it through a mincer or actually doing a rough chop by hand?
Also, if getting a hardened fat layer doesn’t really matter for ones recipe (it’s going straight into a pie, in my case), would beef drippings make a good substitute for suet? The latter isn’t readily available here in Ireland, but drippings are.
Kimberly @ The Daring Gourmet says
Hi Peter, yes beef drippings will work fine, they’ll just have much more pronounced beef flavor than the neutral-tasting suet. That’s not necessarily a drawback though depending on what you prefer. Any cut of beef will do, use whatever you have on hand or whatever is the best deal. The mincemeat is going to simmer for a long time so even a tough cut will break down. And yes, just finely chop the meat. Happy cooking!
Juliana Tibbet says
Grndma Wakims Mincemeat
…this makes 13 quarts
8 lbs seedless raisons
3 lbs currants
1 1/2 gallons apple cider
3 lbs brown sugar
3 lbs suet
10 lbs beef (eye of round)
30 lbs bishop pippin apples (dry cooking apple)
Spices
4 tsp nutmeg
7 tsp salt
15 tsps. cinnamon
15 tsps. allspice
1 tsp ground cloves
juice from 12 large lemons
Method
Boil beef allow to cool and grind
Peel apples, grind (Food processor once on shred once with the lower blade)
Combine beef, apples,suet,raisons,currents, mixed spice, brown sugar mix thoroughly. Add half the apple cider and the lemon juice, mix all.
Place on medium heat. Keep stirring so that the mixture DOE NOT STICK to the bottom of the pot. Takes about 3 hours to prepare and cook. Gradually add remainder of cider, USE YOUR JUDGEMENT but dont let the mixture get too juicy.
NOTE:
I cook it until it becomes a dark brown. Ive used Northern spy, miss, crisper apples, you need a dry cooking apple (Bshop Pippin is an old variety and likely not available)
That is my Grandmothers recipe, Ive cut the recipe down to this
10 lbs apples,
3 375 gm bags of seedless raison/ same for currents
1 gallon cider
4 teacups brown sugar
3/4 pound suet
3 lbs outside round roast all visible fat removed, boil grind
4 lemons (juice of 2 cups)
reduced spices to taste
Louis DeTulleo says
Can you speak to how the suet is utilized in the recipe?
Juliana Tibbet says
Ive been making my Grandmothers recipe for mincemeat for about 15 years. I use meat, suet, (Bishop Pinnin apples) (or a dry cooking apple), raison, currents, brown sugar, fresh lemon juice and apple cider. I buy the beef and cook it myself, then shred. Peel apples and put them thru the food processor, measure currants raisons, brown sugar spices cinnamon, nutmeg, allspice.
Put everything in a large potover meduim heat. It depends on how wet or dry your combination is so sometimes I use a qurt of apple cider and sometimes less. I bring this to a boil and turn the heat down and STIR STIR and keep cooking until the mixtures turns a meduim/dark brown. I make enough for 10 (3 cup) pies. I use a ziplock bag and flatten the bags after filling.
My grandmothers recipe made enough for 50 pies…so Ive been reducing the recipe over time. I keep it in the freezer and make it every couple of years. I am happy to share the recipe if anyone is interested
Lisa says
I would love to have your grandmother’s recipe!
Donna Forstner says
I would love to try your recipe.
Thank you for sharing. Keeps old recipes alive.
Peggy says
This year’s batch is already made but I would love to try your grandmother’s mincemeat recipe! I still use my great-grandmother’s dark fruitcake recipe, about 120 years old.
Thank you so much for offering to share.
Kimberly @ The Daring Gourmet says
Hi Peggy, Juliana posted her recipe so I’ve removed your email address for your own security. We’d love to hear how your great-grandmother made her dark fruitcake!
Diana says
Sounds wonderful! May I have the recipe? Thank you so much. I have been looking for a recipe with meat and not just sweets. Can’t wait to make.
Teresa says
Would love to have your recipe. Sounds like my step-grandmom’s recipe. Yummy!
Thank you! Have a Merry Christmas!
Kristina Abell says
I would also love your grandmothers recipe!
Ingrid says
I would love to have your grandmothers mincemeat recipe. Thank you for sharing. Have a healthy and prosperous New Year.
Wes Blacketer says
Lost my grandmothers recipe. It was wonderful but simple. The ones I find on-line may be good but I don’t understand the need for 30 ingredients. We would give her venison to make it. I would very much appreciate your recipe. I use mincemeat to make my Mom’s fruitcake for all my friends that like it. Have even made many new lovers of fruitcake after they taste this version.
Anonymous says
Grandma
Wakims Mincemeat
…this makes 13 quarts
8 lbs seedless raisons
3 lbs currants
1 1/2 gallons apple cider
3 lbs brown sugar
3 lbs suet
10 lbs beef (eye of round)
30 lbs bishop pippin apples (dry cooking apple)
Spices
4 tsp nutmeg
7 tsp salt
15 tsps. cinnamon
15 tsps. allspice
1 tsp ground cloves
juice from 12 large lemons
Method
Boil beef allow to cool and grind
Peel apples, grind (Food processor once on shred once with the lower blade)
Combine beef, apples,suet,raisons,currents, mixed spice, brown sugar mix thoroughly. Add half the apple cider and the lemon juice, mix all.
Place on medium heat. Keep stirring so that the mixture DOE NOT STICK to the bottom of the pot. Takes about 3 hours to prepare and cook. Gradually add remainder of cider, USE YOUR JUDGEMENT but dont let the mixture get too juicy.
NOTE:
I cook it until it becomes a dark brown. Ive used Northern spy, miss, crisper apples, you need a dry cooking apple (Bshop Pippin is an old variety and likely not available)
That is my Grandmothers recipe, Ive cut the recipe down to this
10 lbs apples,
3 375 gm bags of seedless raison/ same for currents
1 gallon cider
4 teacups brown sugar
3/4 pound suet
3 lbs outside round roast all visible fat removed, boil grind
4 lemons (juice of 2 cups)
reduced spices to taste
Cory says
I have used beef fat from the butcher because I can’t seem to get shredded suet. I just chop it up, and it seems to work well. Have you ever tried it this way?
Cheryl Cox says
This recipe looks great and I am going to give it a go.The only problem is I cant find suet anywhere in my city. Is there anything I can use instead ?
Kimberly @ The Daring Gourmet says
Hi Cheryl, you can also use lard or butter.
Cheryl says
Ok great.thanks so much
Gayle Failing says
I have fond memories of mincemeat pie at Christmas but I’m sure it wasn’t made with meat. I still would like to try your delicious sounding recipe though.
Blaine Nicholson says
Hello! I’m going to be making this recipe next week for Christmas but I’m having trouble finding beef suet. Could I use beef fat from a butcher instead or does it need to be the beef suet? Thank you! So looking forward to making this recipe!
Kimberly @ The Daring Gourmet says
Hi Blaine, suet is fat from around the kidneys and is much milder in flavor and breaks down more quickly than fat from other areas of the cow. You can use fat from other areas, just know it will have a stronger flavor (not necessarily a bad thing and will likely be overpowered by the flavor of the spices anyway) and you may have some chunks of fat gristle you’ll need to fish out. Suet is also fat that has been run through a grinder and that allows it to melt evenly and thoroughly – so when you get the fat from your butcher I would ask them if they can grind it for you. If not, you’ll need to chop it as finely as you can (much easier when it’s frozen) and again, you’ll probably end up needing to fish the bits of gristle out of the finished mincemeat before it solidifies.
Alternatively you can use butter.
Jane says
I’m making it today! Very excited! I cannot find currants, anywhere, though. Not even on Amazon. Can I substitute more raisins or golden raisins? If so, how much? Should it just equal the amount of currants I was going to add? Or just leave it out, altogether? Thanks!
Kimberly @ The Daring Gourmet says
Awesome, Jane! Yes, just substitute and equal amount of raisins. Happy cooking and let us know what you think!
Sharon says
I was really interested in reading your recipe and it is similar to my family’s recipe. i guess the difference is we use both Beef and Pork along with the suet. Also, there isn’t any nuts or candied fruit peel. The biggest difference is the alcohol, we use a whole bottle of Morgan David wine. This is the recipe that our Grandfather’s family had passed down for many generations. Our family is originally from Scotland and my cousin was there a few years back and while there talked to someone who had the same recipe.
Robb says
Kimberly
I am incredibly excited to try this recipe. I live in Alaska and while I am ready and willing to try suet in the recipe I’m not sure I’m going to find it – I’ve looked before. I noticed you suggested butter and even Coconut oil as substitutions for the Mince filling. But would Lard be preferable? Ive seen your posts extolling the virtues of Lard but I wanted to double check that it would be good in the mince its self. Thank you!
Kimberly @ The Daring Gourmet says
Hi Robb, suet and lard have the advantage of producing the best-textured pie crusts as the mincemeat is baking inside the pies. For that reason they were traditionally also used to make the pie crusts themselves. Whether using suet or lard is preferable largely comes down to personal preference. Coconut oil has a strong a flavor and will alter the overall flavor of the pies – again, not necessarily a good or bad thing, it just depends on your preference. I generally like coconut oil for baking but in this case I would personally opt for lard or butter.
Douglas Mayberry says
Hello Kimberly, just a bit confused in regards to the beef procedure of the recipe. In the instructions below ingredients you say to add all except brandy or rum, then boil and simmer, does that include the beef or is the beef added latter. Is the beef cooked before adding to recipe ? in either scenario. Made citrus candy today and hope to start mincemeat on the weekend.
Kimberly @ The Daring Gourmet says
Hi Douglas, yes the raw beef is added along with everything else and slow simmered, then the rum/brandy added at the very end. I’m getting ready to make another batch this weekend as well. Happy cooking! :)
Tareq says
A couple of questions, for the beef, is it preferred for a more marbled beef or lean, i.e. choice or prime for best flavor? I plan on multiplying the recipe and using it throughout the year. With that in mind, I will can and refrigerate, not pressure, so I cant add the meat yet. At what point would you later add the meat before actually making the pie? Stir in the meat the same day or do that a week or two before making the pie to absorb some of the flavor?
BTW, your attention to detail in your recipe explanation is fantastic.
Kimberly @ The Daring Gourmet says
Thank you, Tareq. You can use either, it largely just comes down to how long the beef needs to cook before it’s tender. Normally a well-marbled cut would release more flavorful juices into the mincemeat as it’s cooking, but since the beef won’t be cooking WITH the mincemeat anyway it doesn’t matter as much. Yes, I’d recommend stirring in the beef a few days before you use the mincemeat.
Randy says
My fat never separayed, so it is a greay mess! Should i just throw it out?
Mark says
Hi Kimberly, I made 2 batches, started both on the stove then left one as you instructed and put the other in the oven at 110c, the stove top one tasted a bit burnt and reduced too much, the oven one was amazing. Great recipe but I think slow cooking in the oven is a better option
Cabell McCormick says
This is very much like my mother-in-law’s delicious, very old English family recipe. The original called for “a penny’s worth of suet”; Tobby translated that to 1/2 pound. She did add “a pint of juice”- it could be any juice: apple, cran,grape etc. and she added a lot of vinegar (a pint and a half! for 2 # meat). So that made a lot of liquid, and she did cook it quite a while to reduce the liquid. (1-1 1/2 hours, stirring often, open kettle) Her recipe was for 1 1/2-2 pounds meat, so maybe a cup of juice to a pound of meat would equal her proportions. She used 1 1/2 pounds raisins (no currants but I may add them this year). I have a question- I can’t remember if she peeled the apples. Anybody know if that is preferred?
One rule she had: this pie was always served very hot! she would make a couple of pies, reheat a whole pie when getting ready to serve company. I remember that the filling was pretty shallow in the pie, so you would get a high proportion of her delicious crust in each bite. Her jars of mincemeat would last for several months in the fridge, occasionally she would sprinkle a T or so of brandy over the contents of a jar. the last bit would be used in May to make a pie for her brother’s birthday. I think her recipe would make 5 pies or so.
Kimberly @ The Daring Gourmet says
Thanks for sharing, Cabell, I’ll bet your mother-in-law was famous for her homemade pies. Whether to peel the apples is purely personal preference. The apple breaks down completely during cooking and the skins usually remain, so it just depends on whether or not you mind that.
Tammy Tanksley says
Just made the candied citrus today. Will be making the entire recipe in the next couple of days. This is the closest I have found to my grandmother’s recipe. I am so excited to make this. I just have one question. I remember Granny having a jar of something on the counter that she used in her pie. I think it was fermenting, because she would say it’s not ready yet. Seems like that jar would be there for a couple weeks. Do you have any info regarding this? Thank you so much for this recipe.
Kimberly @ The Daring Gourmet says
That’s terrific, Tammy, I hope you enjoy the mincemeat! I couldn’t begin to guess what she had fermenting to use in her pies, perhaps our readers can chime in.
Simon says
Hi Kimberly!
UK reader here. Not made mincemeat before, let alone with meat. So I’ve gone the whole hog in using your recipe, with a couple of minor amendments.
I’m finding the mixture is sticking on the bottom of the pan during the simmer phase, owing to a shortage of liquid. I’m stirring very regularly to avoid the batch having a burnt flavour and adding extra fruit juice. I’ve followed your proportions carefully.
Love the recipe by the way and the mix tastes fab during cooking.
Why am I sticking?!
Kind regards
Simon
I’m using a Le Creuset cast iron pot with enamelled interior.
Kimberly @ The Daring Gourmet says
Hi Simon, it could be a lot of factors – the juiciness of the particular apples, how much moisture is in the dried fruits, how lean the beef is, the cooktop itself, the “low” setting….The 2 hours is an approximation and doesn’t remotely have to be exact. As I note some people don’t even cook the mincemeat, they stuff it in the jars raw. But cooking it will enhance the flavor. If you’ve simmered it to the point where the liquid has evaporated and it is sticking to the bottom, then stop cooking it and proceed with the remaining steps. I’m glad you like the flavor – enjoy those mince pies! :)
Kathleen says
I’ve never made anything like this… I don’t know what it’s supposed to taste like…I guess I’ll find out when I give my pastor the pie!
Kathleen says
It’s hard to say… I’ve never eaten it before. I honestly don’t know what it’s supposed to taste like! Is it possible to overcook it?
Kimberly @ The Daring Gourmet says
Hi Kathleen, it’s possible to overcook it in the sense that the moisture finally evaporates and it burns. But like I said, never mind not knowing what it’s supposed to taste like, as long as it tastes good, as long as it doesn’t taste “burnt”, then it’s fine. And your pastor’s going to love it! :)
Kathleen says
Kimberly I hope this the last time I have to bother you! Is it possible to overcook the mincemeat? I brought it to a boil slowly on my low setting (2-3). I cooked it for about an hour and a half but I had to leave so I turned the stove off and when I came back I got it going again for maybe another hour. It was bubbling pretty good… when I ladled it into my containers I noticed that there was some “burned” on the bottom… not a lot but I was concerned that I RUINED it!!! I made a triple batch and I’m hoping it will be OK! Is it possible to overcook this? Please tell me I didn’t wreck it!
Kimberly @ The Daring Gourmet says
Hi Kathleen, does it taste okay? If it tastes okay then there’s nothing to worry about.
Chuck Hunnewell says
Thank you, Kimberly:
Your explanation was very helpful. I have never cooked with suet before so that i was unfamiliar with how it responds to being heated. i guess I will have to “experiment” with reducing the quantities of sugar in the recipe. you have been most helpful.
Thank you ever so much. Have an enjoyable holiday season.
Chuck H.
Chuck Hunnewell says
Good afternoon, Kimberly:
i like your mincemeat recipe. It’s the first recipe that included meat which is similar to what a close friend of mine remembers that his mom prepared back on Cape Cod in his youth in the 1950’s and 1960’s. He is a US ex-pat who lives in Thailand. he is undergoing medical treatments which restrict his ability to travel. He had hoped to come back to the USA for Christmas, but he may have to postpone his return until his medical treatments are over. A New England style mincemeat with meat contents was the top request on his Christmas wish list. I want to have it ready for him when he comes.
i need a couple of clarifications about your mincemeat recipe.
1. – You state that you combine all the ingredients, except the alcohol components, into a large pot (3 to 4-qts) and bring it to a “boil”. yet, in my review of the recipe, I don’t seem to see that you add any liquid to the recipe that would assist in bring the solid ingredients to a boil. Won’t they stick to the pot without some added liquid?
2. – He says that in his mom’s recipe, she didn’t add any sugars at all, just fruits. he claims that “My Mom’s pies were not Sweet, but there was the wonderful nutty, fruity taste that melted in your mouth. And her pies were not Wet, they were fairly dry with no liquids dripping or running off your fork.. Is that possible? How might i modify your recipe to achieve something similar to what he is accustomed to?
Cheers,
Chuck H.
Kimberly @ The Daring Gourmet says
Hi Chuck, that’s really kind of you to do that for him, I’m sure it will be a welcome surprise. For your first question: The suet melts very quickly and forms the liquid. The sugar melts and also liquifies. So between the suet and sugar there is ample liquid for simmering the mincemeat. For your second question: It’s really tough trying to replicate the flavor someone else is describing from memory. Even without any sugar the mincemeat will be sweet from the dried fruits, so his mother may have done something else entirely. You can certainly reduce the sugar if you like. As for wetness: The mincemeat will not be runny in the pie, it will be thick and sticky, no liquids dripping.
Anonymous says
Hi Kimberly,
I’m SO GLAD you said I don’t need the flour. I was telling my friend (who is gluten free) about this recipe and she really wanted to try it too. I was going to use GF flour but now I’ll skip that. I’m also going to triple the recipe and let some mature for several months and I’ll make mincemeat tarts for the pastor at a later time…he can compare it! Thanks for a great recipe ( and for answering so quickly). I’ve compared other recipes but yours was the most “authentic“ by far.
Kathleen says
Thank you Kimberly,
I don’t know how I missed that…I don’t usually read a blog (ever!) but I read yours because of my ignorance re: mincemeat. I think I got caught between your post on the pie crust and the candied fruit rind (all of which I read…excellent). I did that too and it was GREAT. I never could stand citron for all the reasons you already said. But this stuff is wonderful. My husband is eating it and loving it.
BTW, while I have you, I’ll be making a pie, not tarts…I’m assuming I bake at the same temperature, just longer.
I just rendered 5 lbs of suet. I ordered the Atora but it got delivered to Massachusetts!! (I live in MD) and I need it now. I’m making a mincemeat pie for a visiting pastor this Sunday. Sadly I can’t let the mincemeat “ripen” any more than 2 days, but I know compared to the commercial junk this will be more than wonderful.
You may already know this, but the 200 grams of Atora is only 85% beef fat (I’m then presuming the other 15% is wheat, the 2nd listed ingredient). So I weighed out 170 grams of suet and weighed the additional 30 grams of flour. Since I may never see my Atora I’m so glad I went to the butcher today.
Thanks so much for getting back to me. The thought of eating all that suet….!
Kathleen
Kimberly @ The Daring Gourmet says
Hi Kathleen, that’s great news about the candied citrus peel. I wish I could convince everyone how much better it is and to give it a try – there’s just no comparison. Yes, temperature for the pie will be the same, just increase the baking time. So crazy that your Atora was misdelivered! I’m glad you found some at your butcher. A couple of things about the Atora: It’s dehydrated so that weight will be less. Nevertheless, if you’re not planning on storing your mincemeat long-term then you won’t need as thick of a covering of suet so you’ll be fine with what you have. The other thing is that the flour in the Atora is simply to keep it from clumping up together in the box, so there’s no need to add any to your mincemeat if you’re using fresh suet. And yes, even after a day or two your mincemeat is going to taste phenomenal. Happy baking! :)
Louise says
Sorry Kimberly I have another question. About the beef fat I’m rendering (The butcher told me it was from a Dell Monaco steak). If the beef fat is not as good as the suet, I think I’ve read on one of the comments that butter would be OK? With that be better than using regular beef fat?
Kimberly @ The Daring Gourmet says
Hi Louise, the beef suet is from the fat that surrounds a cow’s kidneys and has a milder flavor than fat from other areas of the cow. You definitely can use that fat that you got from the butcher, it will just have a stronger flavor but that’s not necessarily a bad thing, it’s purely personal taste. If you don’t want to risk it, yes, you can use butter. Note that if you’re using fresh beef suet from the butcher it needs to be finely ground through a meat grinder so that it renders properly without leaving a bunch of big chunks.
Louise says
Hi Kimberly,
Can I substitute beef fat for the suet? I can’t get suet… And also, if I render the beef fat down, do I use the same amount gram wise? I know it seems like a ridiculous question, but weight wise (and I’m going between cups and grams and ounces etc.), does 200 g of fat solidified (which is roughly a little more than a cup and a half), if I render my fat down, do I still need a cup and a half rendered? Or less? I ordered Atora but it’s not coming for several weeks and I need something now.
Kimberly @ The Daring Gourmet says
Hi Louise, beef and and suet are one and the same. Suet is the fat around the kidneys of the cow and it is shredded/run through a fine grinder. Your butcher should be able to do this for you. If they can’t then yes, you can render some beef kidney fat (your butcher should have this). Is it the same weight? Good question, I haven’t done a side by side so I’m not entirely sure. The good news is that you really can’t mess that part of – some of the melted suet will remain incorporated into the mincemeat and the rest will rise to the top which you can discard later or use for a different purpose (see the “notes” section in the recipe card for more about that). So if you end up with a little too much melted suet, not a big deal.
James W. says
I’m curious about tweaking the recipe slightly. So I noticed there’s vegetable suet, if you wanted have a totally vegetarian option on the traditional side, could you use some of the faux beefs that they make today? I know personally I can’t really tell the difference between them and the real thing (Save the lack of indigestion that meat gives me) but I wonder if it’d cook too differently.
Kimberly @ The Daring Gourmet says
That’s a great question, James, I really don’t know. If you decide to give it a try I’m sure many of our readers would love to hear about it.
Alan Phillips says
I’ve had the jar store bought mincemeat in the past and always wondered why there was no meat in mincemeat! This explains it all! I made this traditional recipe and found it very easy to make. As far as the suet, I knew I was not going to find the Atora shredded suet in my store so I asked the butcher for some fresh refrigerated beef suet which they cut for me. I found it very easy to cut in small pieces. As far as the raisins and currents, I ended up buying Sunmaid in my grocery store. I would have rather used natural currents without sugar being added, but about all I could find was the snack variety in the baking aisle. I was worried when the instructions said combine the ingredients in a pan and bring them to a boil since there was no liquid to prevent the ingredients from burning. I turned the pot on high but stood there until it got hot enough to bubble, stirring all the while (I highly recommend carefully watching and stirring for the first 5 minutes). Once I determined the ingredients were hot enough to simmer without burning, I turned down the temperature to low to let it slowly simmer for the next 2 hours. I found it’s not a bad idea to stir the mixture once every 10 minutes or so. Eventually it will look exactly like the pictures shown! Very tasty and when done I could not even distinguish the beef from the raisins when I looked at the mixture. As far as the ingredients, I substituted brown sugar Splenda for dark brown sugar as there is well enough sweetness provided by the raisins and other fruit. I also cut it back to 1-1/2 cups instead of the 2 cups the recipe calls for, and could have cut it back to one cup only. One thing I will say is this is expensive to make if you do not have the spices already on hand! Sure most people have Cinnamon and Nutmeg, even Ground Cloves and Ginger but I found Coriander and Mace especially hard to find in many stores. At an average of $4 to $6 per spice, those alone come to $35 if you have to buy all of them. The good thing is once you have them, they can be used year after year and for other holiday recipes. I did end up with raisins and spices left from what I bought, but I estimate it cost me about $60 for the ingredients. It’s well worth it though, and I say next batch I make will probably be at least half that cost now that I have the needed spices. I did freeze this batch for use in 3 weeks when I make a mincemeat pie for Thanksgiving.
Kimberly @ The Daring Gourmet says
Fantastic, Alan, thanks so much for the helpful feedback!
Bkpiebaker says
Question…do you add the top layer of fat into the pie also before baking or is it discarded?
Kimberly @ The Daring Gourmet says
Hi, I usually include some but not all.
Michelle says
I remember mince meat as a kid. My mom would make it one year and it would serve for two years. She kept it in a crock pot in the back of the cupboard as it was made without meat. It was such a joy when she pulled it out and added yet more brandy. I don’t remember her cooking it but I suppose she must have. Thanks for the memories I plan to try this one this year. However I will be making it for a large family, is there any issue in doubling the recipe?
Kimberly @ The Daring Gourmet says
No issue at all, Michelle, double away and please let us know what you think!
Clara says
Started making this incredible mincemeat back in college throughout the winter, and now two years later I can’t live without it! Thanks so much for sharing this, I’ll be making this mincemeat with my family for years to come. This month I used a whole wheat crust for a hardy, even more savory twist on this pie.
Kimberly @ The Daring Gourmet says
That is so awesome, Clara! I’m so glad this has become a tradition for you and your family. Thanks so much!
Nicole Sosville says
Can’t wait to try this I’m from Germany and love to cook especially traditional recipes.I have collected some of my moms and my own from our times in germany, Italy(from all the Nonnas) and here and want to make a cookbook for my children. My husband is originally from New Jersey and loves Mince Meat Pies so I cannot wait to make it from scratch and the Candied fruit will be perfect for my Stollen as well. So thank you so much for this wonderful recipe.BTW should I double up for 2-3 pies?
Kimberly @ The Daring Gourmet says
Hi Nicole, that cookbook you’re compiling for your children will be an absolute treasure. One batch of this mincemeat is enough to make roughly 16 mini mince pies (the size you traditionally find in the UK). Here are the pies I’m referring to: https://www.daringgourmet.com/traditional-mince-pies/
Jessica says
When you say use beef steak, is there a specific cut that works best?
Kimberly @ The Daring Gourmet says
Hi Jessica, whatever you find on sale :) This slow simmers for a long time and even the toughest cuts of beef will be nice and tender by the time it’s done cooking. So use whatever you have on hand or whatever you find the best deal on.
Ruth Nelson says
If you are planning to pressure can, I would make one change to the recipe. Mix all the ingredients as instructed. But heat (stirring constantly) for just enough time for the suet to melt. This doesn’t take very long. Then put it into the hot jars and can it. Remember that you will be pressure cooking it for 75 minutes (pints) or 90 minutes (quart) and that is more than enough cooking.
I learned this the hard way. I cooked it as instructed and it was PERFECT and delicious as promised. I wouldn’t change a thing about the recipe. Very easy to make.
BUT When it came out of the canner, it was seriously overcooked. The two jars that didn’t seal (overfilled – my fault) were completely inedible. They tasted burnt. I’m holding the other ones for a couple of weeks and will try again to see if they just have a darker flavor.
But I’m very sad because as a recipe, this is beyond delicious. I’ll definitely be making more.
Anthony says
Growing up in New York, I’ve always heard of Mincemeat but I could never find any store selling it. I’m eager to try this recipe this holiday season. I’ve already practiced making my own candied fruit peels. I am concerned about one thing, I understand you need to let it sit for the flavor to develop but how long would it stay good if I made it with meat?
Kimberly @ The Daring Gourmet says
There’s no specific guidelines on that, Anthony, but if sealed with the layer of fat it will keep for at least 2 weeks in the fridge. Traditionally it would have been kept for far, far longer than that. Use discretion.
Victoria Gimbel says
Hi Kimberly, for my vegetarian version (sorry) should I use butter instead of suet? Thanks. Victoria
Kimberly @ The Daring Gourmet says
Hi Victoria, yes, you can use butter. Alternatively Atora also makes a vegetarian suet: https://www.amazon.com/gp/product/B075CS75JM?ie=UTF8&tag=thedargou09-20&camp=1789&linkCode=xm2&creativeASIN=B075CS75JM. And if you’re going to use it frequently the 6-pack is a much better deal: https://www.amazon.com/gp/product/B017RIM564?ie=UTF8&tag=thedargou09-20&camp=1789&linkCode=xm2&creativeASIN=B017RIM564
Cindy M Hickey says
My grandmother used to make homemade mince meat and used a 10 gallon crock. She would add a fifth of whiskey and a fifth of bourbon to the mixture. She always wondered why the mince meat became dry but little did she know that my brother and I would help ourselves to a little of the liquid every time we went down to the basement! Those are memories that I will always have and I’m ready to start my own tradition of homemade mince meat!
Kimberly @ The Daring Gourmet says
That is hilarious, Cindy, and what a priceless family story to pass down!:) Here’s to the beginning of your own homemade mincemeat tradition!
Alan Phillips says
Reminds me of the musical State Fair where the wife refused to add brandy to her home made mincemeat. She later relented and added brandy, not knowing her husband had already added brandy on the sly! The result? First prize in the Iowa state fair for mincemeat!
AR4Life says
I’ll gladly stick with today’s mincemeat. You can keep this medieval garbage.
Roger Longfellow says
So nice to see such a sophisticated contributor to this post. Enjoy your Twinkies and deep fried Mars Bars.
Kimberly @ The Daring Gourmet says
This made me laugh out loud, thanks Roger! :)
Sanchia says
OMG. I have been making mince pies for years and they are gone in five minutes. This recipe looks great, I was particularly caught by making my own peel. I live in florida so I picked all my own citrus! Grapefruit, lemon, cumquat, orange and calamandra. Came out fabulous! Cant wait to make the mince! Just ordered my suet!
Kimberly @ The Daring Gourmet says
That’s awesome, Sanchia! Happy baking and I hope you enjoy the pies!
Shannon D McKee says
The layer of fat on top actually makes it look even more delicious, like you can see how rich it will be.
Adele McConnell says
Would love to make this, but am wondering… Most of my family won’t eat raisins including the adults. Would be be possible to substitute raisins and currants with something like figs and/or dates instead? I realize it wouldn’t be “traditional” mincemeat, but potentially a good substitute. Thoughts?
Kimberly @ The Daring Gourmet says
Absolutely, Adele. Other great options include dried apricots, prunes and dried apples.
BarBara Kosek says
I made this mincemeat and followed the directions exactly – even made my own candied citron. It is beautiful and definitely the best I ever tasted. My husband can’t get enough and says he never tasted anything that delicious. My problem is that after I packed it and cooled it; I didn’t get the layer of suet as shown in the recipe. Should I be concerned?
Kimberly @ The Daring Gourmet says
Wonderful, BarBara, I’m so happy to hear that, thank you! The layer of suet on top is only necessary if you’re going to store it for a very long time. Without that layer it should be fine for several weeks in the fridge (especially if you made it without beef) – just keep an eye open for mold. As an extra precaution though you could melt another layer of fat over top (e.g. lard, suet or butter).
BarBara Kosek says
Thank you.
Marlene Bos says
If you are using suet, it should NOT be rendered! It is no longer considered suet then, and the flavor changes. Just chop it by hand or in food processor or run through grinder and use raw. I have made mince meat for years now with suet. When I was in MN., it was easy to find, but here in NW, not so much. It really does make a difference in flavor. I made mincemeat without the suet one year because it was just not to be found, but it always tasted like something was missing.
There really is no comparison between homemade and bought mincemeat! With meat or without, the flavor of homemade is so much different and BETTER!
Reinette says
I made this recipe a few weeks ago. I was not able locate any beef suet so I substituted it doe rendered duck fat. I’m not sure how it would have tasted with suet; however, it was very good. I now have requests to make it for Christmas. Thank you for this wonderful recipe,
Kimberly @ The Daring Gourmet says
Wonderful, Reinette, thanks so much for the feedback!
Ruellene says
So if I store this for a few days and the suetbrises to the top, do I stir it up when before I put it in the pie?
Kimberly @ The Daring Gourmet says
Hi Ruellene, yes, just give it a stir. It doesn’t have to be thoroughly mixed. The suet will be very hard out of the fridge so let it come to room temp.
Scott W says
So excited to try this! Picked up suet from my butcher today. He stressed two or three times that “this isn’t rendered” and it looks like a block of fat. Do I need to render the suet first? Or just shred it and add it?
Kimberly @ The Daring Gourmet says
Awesome, Scott, just shred and add!
Josiah says
I’m really looking forward to making this! Do you have a type/brand of brandy and rum that you recommend?
Kimberly @ The Daring Gourmet says
Hi Josiah, I’m no booze expert so I’m not the best person to ask for recommendations. I’ve used Bacardi Oakheart and Captain Morgan on different batches of mincemeat and was happy with both.
Alex G says
Simmering sugar for 2 hours is INSANE. It’s a guaranteed way to burn everything. Put it in the oven!
Kimberly @ The Daring Gourmet says
That’s why the instructions say to simmer it over very low temperature. If you do that and give it an occasional stir it won’t burn.
Maui says
Great recipe! Very excited to try.
Malory says
Hi, can I used vegetable suet instead of the beef suet? Sorry if that’s a dumb question, I’ve never used suet before and so far the vegetable kind is all I’ve been able to find and get ahold of before Christmas. I went to three butchers nearby and two of them didn’t know what suet was and the other just gave me a bag of regular animal fat.
Kimberly @ The Daring Gourmet says
Oh, those butchers (*eye roll*). Next time make it simpler for them and tell them you need beef kidney fat, also called leaf fat. It’s the fat around the beef’s kidneys. Most well-equipped butchers should even be able to shred it for you. Yes, you can use vegetable suet.
Richard says
I have a terrible time finding beef suet. I substituted bacon fat which is easy to come by and works a treat. The salt from the bacon really brings out the flavours and salted bacon was very common in the period. (Let’s face it. Nearly everything tastes better with bacon in it.)
Cassandra says
Hi, if my butcher will sell me kidney fat, do I just render it to make my own suet? They kind on Amazon will not be here til after Christmas. Thanks!
Kimberly @ The Daring Gourmet says
HI Cassandra, yes exactly. And I hands down recommend making your own over the store-bought stuff anyway – MUCH cheaper and you have full control over the process. Super easy to do: https://www.daringgourmet.com/how-to-render-lard-and-why-you-should-use-it/
Cassandra says
Found out my butcher does have it 😊 If making my own, what would 200gms suet convert to in cups/tbs?
Kimberly @ The Daring Gourmet says
Awesome, Cassandra! I don’t know what it is in cups but it’s 7 ounces and that’s what you’ll need for this recipe. If you end up using more than that, no problem whatsoever, it will float to the top and just create a thicker seal. Put leaf lard in a food processor and pulse until it’s finely shredded (see the pics of the Atora shredded suet in the blog post) and proceed with the recipe as written.
Cassandra says
Okay, last question, I promise. My butcher has both beef and pork. What would be your preference? Thanks!
Kimberly @ The Daring Gourmet says
No problem! You’ll need beef kidney fat for the mincemeat. Suet is beef. Lard is pork. So ask for beef kidney fat (also called beef leaf lard).
Cassandra says
Ok, one more for you. I’ve never worked with suet before, maybe a weird question but what should it smell like? Definitely doesn’t smell like beef…
Kimberly @ The Daring Gourmet says
Hi Cassandra, no, it doesn’t really smell life beef. The smell should be fairly mild and fresh, definitely shouldn’t smell gross. It needs to be used or frozen within 2 days (or sooner depending on how long it was sitting at the butchers) as it will develop mold very quickly. If there’s mold you’ll notice tiny black furry spots. They start out small and in just a few places and then grow like wildfire.
Cassandra says
Hmm…idk then, it definitely isn’t mild, I would say it smells like hay or a barn, lol. So not sure about it. It was already frozen when I got it. I was supposed to have fresh but they forgot to write the request down, so he pulled what they had in the freezer. I’m not sure to use it or not, it looks right now that it’s rendered but still has the funky smell 😕
Kimberly @ The Daring Gourmet says
Well, if it’s a hay or barn smell then it’s probably just fine, lol :) When it’s bad it really smells bad – kind of a putrid sour. If it’s been frozen and you rendered it then it should be perfectly fine.
Brenda says
Strange question! What kind of pie crust would work well with mincemeat? Looking forward to trying the receipe!
Kimberly @ The Daring Gourmet says
Hi Brenda, here you go! :) https://www.daringgourmet.com/traditional-mince-pies/
Brian says
Made your lovely recipe today! Did do a sight variation by using our homemade dried apples along with the regular tart apples. We also used oak smoked dried apples to impart a wood cooked flavor to the pie. And the meat used elk… So delicious! Thank you for the recipe!
Kimberly @ The Daring Gourmet says
That sounds absolutely terrific, Brian, I love the sound of those oak smoked dried apples! I’m so glad you enjoyed it, thank you!
Dan Veilleux says
Could you use a pressure cooker ( Instant pot) to do the cooking and preserving in canning jars?
Roger says
Kimberly
Hello from Central Australia! I’ve cooked a number of recipes from your site (every one delicious) and just ran across this one for authentic mince meat. One question: Do you have a preferred cut of beef you recommend?
Kimberly @ The Daring Gourmet says
Thanks so much, Roger, and greetings to Central Australia! For the beef I use whatever I happen to have on hand – but generally I use a lean cut of beef. Even so, you can get away with a more marbled cut also because of the long, slow simmer time.
Lucille V Prppers says
I’ve had mincemeat in my garage for two years. Is it still good? Brandy still smells good!
Kimberly @ The Daring Gourmet says
Hi Lucille, is it with or without meat? If it’s without meat and the seal is still airtight, I would have no problem eating it. If it’s with meat…I probably wouldn’t risk it myself.
Veronica Shelford says
I’ve always used my British great great grandmother’s recipe, so that’s early 1800s. As she was a strict teetotaler, the recipe calls for more lemon juice instead of the liquor, and is absolutely fabulous too. Hers also does not call for meat, but I can see that this would be a delicious option. Makes me think in terms of adapting the French Canadian tourtiere to use the fruit and spices as well as that traditional meat mix. I would think it will work – I’ll let you know if you like. Have you done a traditional tourtiere recipe? Very much a Christmas thing.
Kimberly @ The Daring Gourmet says
Hi Veronica, old family recipes are such treasures. Your idea for the tourtiere reminds me of South African Bobotie: https://www.daringgourmet.com/bobotie-south-african-meatloaf-casserole/. Some significant differences of course, but the combination of meat, dried fruits and spices is absolutely delicious. So I can see this being a wonderful addition to the tourtiere. I may have to give that a go myself! Yes, I’d love to hear how your adaptation goes once you’ve tried it – happy cooking!
Veronica Shelford says
Kimberly – thank you! A south african friend was just waxing nostalgic about Bobotie and this gives me the push to make it for her again. Sounds lovely :-)
stephanie mcgrew says
my mom and grandmothers and great gmas used an old fashioned apple called laura reds. cantfind them, what do you suggest?
Kimberly @ The Daring Gourmet says
Hi Stephanie, any variety that’s on the tart side will do perfectly. I just made another batch this past weekend and used Granny Smith.
Trevor says
Hi, thanks for this recipe. I would like to know if it would be ok to use light brown sugar. I don’t seem to be able to find dark here in France.
Kimberly @ The Daring Gourmet says
Hi Trevor, absolutely, light brown is perfectly fine. Happy cooking!
Laura Worcester says
Hi, thank you for this recipe! I am very excited to try it! If making the mincemeat pies, can you cook and use the mincemeat the same day? Or is there a minimum amount of days it needs to sit before using?
Thank you!
Kimberly @ The Daring Gourmet says
Hi Laura, yes you can use it immediately and it tastes fantastic, but it’s always recommended to let the flavors meld for at least a few days if possible.
Natalie Loftus says
The BEST mincemeat!!!! I made this last year and just made another double batch for this year. I also used your recipe for mince pies last year and I’ve never seen anything disappear so quickly. My family insisted I make more this year :) Thank you for this wonderful, wonderful recipe!
Kimberly @ The Daring Gourmet says
Fantastic, Natalie, thanks so much for the feedback!
Brenda D says
If I should substitute butter for the suet how much should I use?
Kimberly @ The Daring Gourmet says
Hi Brenda, the same amount, 200 grams.
Paul Mack says
Is Leaf Lard a good substitute for Suet? The
Kimberly @ The Daring Gourmet says
Hi Paul, you can if you must, but they’re two different fats: Leaf lard is kidney fat from pork and suet is kidney fat from beef. Suet has a different flavor, melting point and texture and really is the best choice for mincemeat and mince pies. If you have a local butcher they should be able to get some suet for you (make sure to tell them it’s the kidney fat you want) and they should even be able to grind/shred it for you and sell it to you fairly inexpensively.
Carol Callis says
Should there be water or some other liquid added to this recipe? It says to bring to a boil and simmer, but I only see very minimal liquid.
Kimberly @ The Daring Gourmet says
Hi Carol, the suet and sugar will liquify as it heats, no other liquid is added.
Gregory Dawson says
Carol – My question exactly. Thank you.
Kimberly – what about dried apricots, figs, dates, or cherries? I’m sure adding them would be fine, but are they historically accurate? I can’t wait to make this!
Kimberly @ The Daring Gourmet says
Hi Gregory, I have seen some very old recipes that included dates and prunes but I’m not familiar with any that included apricots, figs or cherries. You can certainly customize it to your own preferences though. I hope you enjoy it, happy cooking!
April says
This looks great! When making pie, do you discard the suet that has risen to the top or stir it back into the mincemeat mix?
Kimberly @ The Daring Gourmet says
Hi April, I stir it back in for the texture and flavor. And if you’re storing the mincemeat long-term you’ll definitely want to keep that top layer intact because it acts as a protective barrier from spoilage.
Matthew says
When I made this yesterday there was not really any liquid in the mix, not dry, but not soupy at all as in your images. The cooled in the jar stage there are bits of white suet spread throughout, no liquid to raise it to the surface. I followed the instructions completely, and used fresh cut suet and diced a top round steak to bits around the same size as the raisins. Am I missing something perhaps?
Kimberly @ The Daring Gourmet says
Hi Matthew, it sounds like you did everything right. The liquid may vary when you’re using fresh suet. To cap off the mincemeat, you can simply melt some more fat or some butter and pour it on top.
Tammy Worden says
Absolutely phenomenal! I made this recipe followed by your recipe for mince pies and they were amazing, everyone loved them! Thank you!
Kimberly @ The Daring Gourmet says
Fantastic, Tammy, I’m so happy to hear that, thank you!
Elise Carlson says
Positively delicious, Kimberly! I made this two days in advance before making mince pies on Christmas. The flavor is outstanding and everyone requested seconds of the mince pies!
Kimberly @ The Daring Gourmet says
Wonderful, Elise, thanks so much!
Paula - bell'alimento says
Love the story behind this! What a great tradition
Ashley @ Wishes & Dishes says
This is awesome!! I love all your tips too! I’ve never had mincemeat.
Kim Beaulieu says
This is SO awesome. My Dad made homemade mincemeat every year. He did not cook or bake often but when he did it was magical. This brings back so many memories for me.
John Greer says
Are there any sources of traditional mincemeat pies ( that contain meat and suet)
that will ship ?
What about plum pudding…and hard sauce ?
Liz says
Yes, I MUST try the real deal! Thanks for such a comprehensive post. The comparison to a Moroccan tagine was brilliant—now I know I’ll enjoy it!
Cori Landon says
You’ve turned me into a believer!! :) I made this yesterday and oh my gosh, the SMELL!! My home smelled heavenly as it was simmering and it tastes amazing, I can’t wait to put it to use this Sunday when I make the pies for Christmas Eve! Thank you for this wonderful recipe!
Krista says
I have to try this recipe out! It looks so good!
Mary Fisher says
I’ve just realised why this recipe isn’t right. Mincemeat doesn’t need cooking – not even with meat in it. Mrs Beeton didn’t cook mincemeat. The suet stays in bits throughout the mixture, it only melts when the mince pies are baked. The meat does not deteriorate, it’s preserved in the alcohol there’s no danger!
Kimberly @ The Daring Gourmet says
Hi Mary, thank you for your insights. Yes, raw-pack is also a common version but the raw meat version does not keep for an extended period of time, if that’s the goal. If raw meat is added without cooking the mixture, it is generally refrigerated for a few days or up to 2 weeks and then cooked in the pies. Even Mrs. Beeton’s instructions are to store it for 2 weeks only. If one’s intention is to keep it stored for longer, the meat must be cooked. It’s a similar concept as British potted beef or French Rillettes where the meat is cooked and then preserved under a layer of fat. Raw meat cannot be safely preserved long-term, it has to either be cooked and stored under the fat layer, salted, dry-cured or dehydrated.
The issue of short-term versus long-term storage aside, the other advantage of cooking the mixture is that it brings out the flavors of the ingredients, releasing the oils of the spices and melding the flavors together. So even if the plan is to use the mincemeat within a few days after making it, my preference is still to cook it for the reasons I just mentioned – it really enhances the flavor. Again though, there’s not right or wrong on that point, just personal preference.
Amanda says
I’ve never made mincemeat before… that needs to change!
carrie @ frugal foodie mama says
My sister & I were just talking about traditional mincemeat pie last month! It is so awesome that are sharing this recipe. :)
Suzanne says
Sounds delicious. My workmate made wonderful homemade mincemeat pies. I won’t eat store bought ones. Could this be done in the slow cooker? I’m keen to give this recipe a try.
Kimberly @ The Daring Gourmet says
Hi Suzanne, yes it could be done in the slow cooker and just leave the lid open.
Dee says
My grandma used to make mincemeat pies every Christmas, but I haven’t had it since then. This brings back some delicious memories!
Diane says
How do you make your own citrus peels
Kimberly @ The Daring Gourmet says
Hi Diane, here is the link to my tutorial on how to make your own: https://www.daringgourmet.com/how-to-make-candied-orange-and-lemon-peel/
Demeter says
I love how you really break everything down when it comes to mincemeat and the origins. Such a holiday tradition for many!
frank mcloughlin says
is that nutrion info based on a single serving, what size, or the total recipe?
Kimberly @ The Daring Gourmet says
Hi Frank, the nutrition info is for the entire batch of mincemeat but to make it easier I’ve just updated it to show the info per tablespoon.
Anonymous says
Could you tell me please how much a cup is in grammes?
Thanks,
Huub
Zutphen
Netherlands EU
Kimberly @ The Daring Gourmet says
Hi, I’ve just added the metric measurements. Happy cooking!
jimbobadger says
Wow, excellent recipe. I shy away a little from your modern recipe and actually use
game. Live in the upper Midwest. I love to hunt. So, I use squirrel and rabbit in
my mincemeat. Cooked in spices, it is excellent. My recipe is similar to yours, but I
have never used cinnamon or coriander. I will have to try that.