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.
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 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.
Check out our post on how to make Candied Orange 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.
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: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 |
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.
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.
Now you’re ready to use this mincemeat to make homemade Mince Pie!
Or create your own twists by using it for things like mincemeat cake or mincemeat muffins!
Enjoy!
For more traditional British treats be sure to try our:
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.
Notes
Nutrition
Originally published on The Daring Gourmet December 16, 2017
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.