BEST Traditional Mincemeat
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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 genuinely authentic, old-fashioned homemade mincemeat – 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 even more deeply in love! With this authentic mincemeat recipe in hand you’ll be able to make the most scrumptious homemade Mince Pies!
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.
Essential Ingredients
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.
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 Make Your 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 orange 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. (Also, while not traditional, you can also include some Candied Ginger if you like.)
Check out my post on how to make Candied Orange Peel.
Why Use 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. Check out my tutorial on How to Make Beef Tallow. It’s super easy to make yourself. For a store-bought option I recommend Atora Shredded Beef Suet from England and a household name since 1893, but it’s usually extremely expensive to buy outside the UK.
How to Can Mincemeat
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 |
Mincemeat Recipe
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. 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.
Now you’re ready to use this mincemeat to make homemade Mince Pies! Or create your own twists by using it for things like mincemeat cake or mincemeat muffins
Enjoy!
For more delicious traditional British treats, be sure to try our:
- Sticky Toffee Pudding
- Lardy Cake
- Eccles Cakes
- Spotted Dick
- Bara Brith
- Barmbrack
- Mince Pies
- Scottish Shortbread
- Yorkshire Parkin
- Flapjacks
- Victoria Sponge Cake
- Crumpets
- Millionaire’s Shortbread
- Yorkshire Pudding
- Figgy Pudding
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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.)
- 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: 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.
Notes
Nutrition
Originally published on The Daring Gourmet December 16, 2017
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
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! :-)
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?
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!
Thanks so much, Kathleen, I’m thrilled it was such a hit and really appreciate the feedback!
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.
Thanks so much, Darrek, I’m happy you enjoyed it!
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.
Wonderful, Peggy, thank you so much for sharing this!
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.
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!
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
Can you speak to how the suet is utilized in the recipe?
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
I would love to have your grandmother’s recipe!
I would love to try your recipe.
Thank you for sharing. Keeps old recipes alive.
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.
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!
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.
Would love to have your recipe. Sounds like my step-grandmom’s recipe. Yummy!
Thank you! Have a Merry Christmas!
I would also love your grandmothers recipe!
I would love to have your grandmothers mincemeat recipe. Thank you for sharing. Have a healthy and prosperous New Year.
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.
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