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
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?