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:Â 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:Â 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!
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BEST Traditional Mincemeat
Ingredients
- 1 pound (450 grams) finely chopped beef steak , (optional but HIGHLY recommended, otherwise use an extra 1 1/2 cups raisins or currants) **Use a well-marbled cut so it will be tender after the long cooking time; if the cut is lean it will become over-cooked and tough
- Note: Traditionally made with beef or lamb and can also be made with wild game
- 1 1/4 cups (190 grams) raisins
- 1 1/4 cups (190 grams) currants
- 1/2 cup (80 grams) golden raisins
- 2 cups finely chopped tart apple
- 7 ounces (200 grams) shredded beef suet (you can also ask your local butcher for fresh beef suet ground through a fine meat grinder)
- 2 cups (450 grams) packed 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 (25 grams) 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 slowly bring to a simmer to prevent scorching. 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.) Â
- Spoon the hot mincemeat into sterilized jars (spooning it in the jar while hot will ensure the suet rises to the top to create a layer of fat). 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:Â 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.
Mike says
I really enjoyed reading the article about mincemeat and your recipe. My 90 year old neighbor made her recipe again this Christmas… no recipe card, just her memory of the recipe passed down by her grandmother. It takes her 2 days to complete. On the first day she slow cooks a 5lb cheap cut of roast beef for 8 hours. The next morning she cuts up 3 bags(!) of apples, shreds the beef, and gathers her raisins, spices, and so on. Surprisingly, it’s not an overly large simmering pot she uses, simmering it all day, gradually mixing in more and more of the apples. She tinkers with it, adding a little bit more of this and that throughout the day, all the time extolling the virtue of finding just the right balance of sweetness and tartness. Never would she add brown sugar… it has to be molasses, nothing else will do! I stopped in for a visit the evening of day 2, and it was midnight as I was leaving when she finally turned off the simmering pot. It smelled and tasted heavenly. Watching her create it over the 2 days was truly a lesson in art.
Kimberly @ The Daring Gourmet says
That’s really special, Mike, thanks for sharing.
Lauren says
Hi, how much butter should I use if not using the beef suet? Thanks!
Kimberly @ The Daring Gourmet says
Hi Lauren, you’d use the same amount.
Chaylee Kaleski says
Hi Kimberly,
This was my first time making my own mincemeat. Made my own candied lemon and citrus for the recipe, which tasted amazing. Followed recipe to the T. After an hour of cooking, I sampled a spoonful and it was incredible. But an hour later, despite stirring every couple of minutes (and no sticking – still plenty of moisture in the pan) the finished result was grainy/gritty. And the flavour was not as good as at the hour mark. Added the brandy and rum and crossed my fingers but – still grainy. Do you have any idea what might have gone wrong? And can it be salvaged?
Mike says
I made this recipe today and it came out very liquidy even after simmering it for the full two hours. I didn’t use the meat but substituted it for the extra raisins. Measured everything including the suet precisely. Where did I go wrong and what could I do to salvage it?
Kimberly @ The Daring Gourmet says
Hi Mike, it will be liquidy while it’s still hot because of all the melted suet. Once it’s chilled it will be fully set.
Anonymous says
I used a different recipe, using very similar ingredients. Before adding the fruits, the mixture was very liquidy. The instuctions called for mixing the dried fruits into a food processor (I used dates, prunes, figs and currants). Adding the processed dried fruits to the rest, thickened the meat mixture. What a surprise.
Peter says
I have very little food preparation experience and I attempted this recipe to then use in the mincemeat pie recipe. I did start off without using a non-stick pot which was a mistake and switched to a non-stick after I noticed some burning on the bottom when I first stirred it. After two hours, it tasted fantastic out of the pot, however, it didn’t create the layer of suet at the top of the jar after everything cooled. I wonder if I didn’t press the the mincemeat into the jar tight enough and that’s why the suet congealed in kind of a marbled pattern throughout the mix? Hopefully, that will not cause any problems when going to bake the pie.
Kimberly @ The Daring Gourmet says
Hi Peter, no that’s no problem whatsoever and you want to have some suet marbling throughout. The only reason you’d need a thick layer of fat on top is if you’re storing the mincemeat long-term. If you’re keeping it in the fridge and planning on using it within the next 2-3 weeks (even longer if you didn’t include the beef), then it’s perfectly fine not to have that fat layer on top.
Ellie says
Hi there! I made this mincemeat recipe a couple of weeks ago and stored in the fridge to allow the flavours to develop. I’ve taken it out of the fridge, and it’s gone really hard and gummy and pretty much impossible to spoon out of the jar. I’ve left it at room temp for an hour but it is no where near the consistency of when I first put it in the jar to store. Do you know what I can do to fix it?
Kimberly @ The Daring Gourmet says
Hi Ellie, it sounds like it over-cooked to the point of the sugars heating to soft ball candy stage (which wouldn’t have been apparent while it was warm but only once it fully cooled). It’s still perfectly fine for baking in pies. As for the challenge of scooping it out of the jar, just heat it up briefly in the microwave until it’s scoop-able.
Ellie says
Ahhh okay this explains why, it seemed the right thing texture at the time of cooking but I used a very fancy Kilner preserving pan and I think it did it’s job a little too well! If I warm it up to use in the mince pies, will it not become the same chewy texture one it cools down again? Also thank you so much for your swift reply!
Kimberly @ The Daring Gourmet says
It’s hard to say without trying. It may be that the suet will work it’s way through during baking in such a way that the filling will soften a bit. But it’s also possible that once it’s baked in the pastry shell and you’re chewing the pastry crust along with the mincemeat the chewiness won’t be much of a factor.