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!
If you couldn’t stand it, what compelled you to start making it?
That’s easy: Because homemade is virtually always better than store-bought. And I was determined to make the very BEST homemade mincemeat possible.
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.
I’m so glad, Lesley, thank you and have a Happy Thanksgiving!
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.
Wonderful, John, I’m glad you enjoyed it, thank you! No need to heat this first, just add it to your pie crusts cold.
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.
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.
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…
*** 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***
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?
It says 1 pound in the Recipe.
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?
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.
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
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.
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.
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.
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.
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.
Thanks, Liz, I’m glad you enjoyed it and appreciate the honest feedback!