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: 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: 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 (450g) finely chopped beef steak (optional but HIGHLY recommended, otherwise use an extra 1 1/2 cups raisins or currants)
- Note: Traditionally made with beef or lamb and can also be made with wild game
- 1 1/4 cups (330g) raisins
- 1 1/4 cups (330g) currants
- 1/2 cup (150g) golden raisins
- 2 cups finely chopped tart apple
- 200 grams shredded beef suet
- 2 cups (450g) 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 (50g) 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 bring to a boil. 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. 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.
Cory says
I have used beef fat from the butcher because I can’t seem to get shredded suet. I just chop it up, and it seems to work well. Have you ever tried it this way?
Cheryl Cox says
This recipe looks great and I am going to give it a go.The only problem is I cant find suet anywhere in my city. Is there anything I can use instead ?
Kimberly @ The Daring Gourmet says
Hi Cheryl, you can also use lard or butter.
Cheryl says
Ok great.thanks so much
Gayle Failing says
I have fond memories of mincemeat pie at Christmas but I’m sure it wasn’t made with meat. I still would like to try your delicious sounding recipe though.
Blaine Nicholson says
Hello! I’m going to be making this recipe next week for Christmas but I’m having trouble finding beef suet. Could I use beef fat from a butcher instead or does it need to be the beef suet? Thank you! So looking forward to making this recipe!
Kimberly @ The Daring Gourmet says
Hi Blaine, suet is fat from around the kidneys and is much milder in flavor and breaks down more quickly than fat from other areas of the cow. You can use fat from other areas, just know it will have a stronger flavor (not necessarily a bad thing and will likely be overpowered by the flavor of the spices anyway) and you may have some chunks of fat gristle you’ll need to fish out. Suet is also fat that has been run through a grinder and that allows it to melt evenly and thoroughly – so when you get the fat from your butcher I would ask them if they can grind it for you. If not, you’ll need to chop it as finely as you can (much easier when it’s frozen) and again, you’ll probably end up needing to fish the bits of gristle out of the finished mincemeat before it solidifies.
Alternatively you can use butter.
Jane says
I’m making it today! Very excited! I cannot find currants, anywhere, though. Not even on Amazon. Can I substitute more raisins or golden raisins? If so, how much? Should it just equal the amount of currants I was going to add? Or just leave it out, altogether? Thanks!
Kimberly @ The Daring Gourmet says
Awesome, Jane! Yes, just substitute and equal amount of raisins. Happy cooking and let us know what you think!
Sharon says
I was really interested in reading your recipe and it is similar to my family’s recipe. i guess the difference is we use both Beef and Pork along with the suet. Also, there isn’t any nuts or candied fruit peel. The biggest difference is the alcohol, we use a whole bottle of Morgan David wine. This is the recipe that our Grandfather’s family had passed down for many generations. Our family is originally from Scotland and my cousin was there a few years back and while there talked to someone who had the same recipe.
Robb says
Kimberly
I am incredibly excited to try this recipe. I live in Alaska and while I am ready and willing to try suet in the recipe I’m not sure I’m going to find it – I’ve looked before. I noticed you suggested butter and even Coconut oil as substitutions for the Mince filling. But would Lard be preferable? Ive seen your posts extolling the virtues of Lard but I wanted to double check that it would be good in the mince its self. Thank you!
Kimberly @ The Daring Gourmet says
Hi Robb, suet and lard have the advantage of producing the best-textured pie crusts as the mincemeat is baking inside the pies. For that reason they were traditionally also used to make the pie crusts themselves. Whether using suet or lard is preferable largely comes down to personal preference. Coconut oil has a strong a flavor and will alter the overall flavor of the pies – again, not necessarily a good or bad thing, it just depends on your preference. I generally like coconut oil for baking but in this case I would personally opt for lard or butter.
Douglas Mayberry says
Hello Kimberly, just a bit confused in regards to the beef procedure of the recipe. In the instructions below ingredients you say to add all except brandy or rum, then boil and simmer, does that include the beef or is the beef added latter. Is the beef cooked before adding to recipe ? in either scenario. Made citrus candy today and hope to start mincemeat on the weekend.
Kimberly @ The Daring Gourmet says
Hi Douglas, yes the raw beef is added along with everything else and slow simmered, then the rum/brandy added at the very end. I’m getting ready to make another batch this weekend as well. Happy cooking! :)
Tareq says
A couple of questions, for the beef, is it preferred for a more marbled beef or lean, i.e. choice or prime for best flavor? I plan on multiplying the recipe and using it throughout the year. With that in mind, I will can and refrigerate, not pressure, so I cant add the meat yet. At what point would you later add the meat before actually making the pie? Stir in the meat the same day or do that a week or two before making the pie to absorb some of the flavor?
BTW, your attention to detail in your recipe explanation is fantastic.
Kimberly @ The Daring Gourmet says
Thank you, Tareq. You can use either, it largely just comes down to how long the beef needs to cook before it’s tender. Normally a well-marbled cut would release more flavorful juices into the mincemeat as it’s cooking, but since the beef won’t be cooking WITH the mincemeat anyway it doesn’t matter as much. Yes, I’d recommend stirring in the beef a few days before you use the mincemeat.
Randy says
My fat never separayed, so it is a greay mess! Should i just throw it out?
Mark says
Hi Kimberly, I made 2 batches, started both on the stove then left one as you instructed and put the other in the oven at 110c, the stove top one tasted a bit burnt and reduced too much, the oven one was amazing. Great recipe but I think slow cooking in the oven is a better option
Cabell McCormick says
This is very much like my mother-in-law’s delicious, very old English family recipe. The original called for “a penny’s worth of suet”; Tobby translated that to 1/2 pound. She did add “a pint of juice”- it could be any juice: apple, cran,grape etc. and she added a lot of vinegar (a pint and a half! for 2 # meat). So that made a lot of liquid, and she did cook it quite a while to reduce the liquid. (1-1 1/2 hours, stirring often, open kettle) Her recipe was for 1 1/2-2 pounds meat, so maybe a cup of juice to a pound of meat would equal her proportions. She used 1 1/2 pounds raisins (no currants but I may add them this year). I have a question- I can’t remember if she peeled the apples. Anybody know if that is preferred?
One rule she had: this pie was always served very hot! she would make a couple of pies, reheat a whole pie when getting ready to serve company. I remember that the filling was pretty shallow in the pie, so you would get a high proportion of her delicious crust in each bite. Her jars of mincemeat would last for several months in the fridge, occasionally she would sprinkle a T or so of brandy over the contents of a jar. the last bit would be used in May to make a pie for her brother’s birthday. I think her recipe would make 5 pies or so.
Kimberly @ The Daring Gourmet says
Thanks for sharing, Cabell, I’ll bet your mother-in-law was famous for her homemade pies. Whether to peel the apples is purely personal preference. The apple breaks down completely during cooking and the skins usually remain, so it just depends on whether or not you mind that.
Tammy Tanksley says
Just made the candied citrus today. Will be making the entire recipe in the next couple of days. This is the closest I have found to my grandmother’s recipe. I am so excited to make this. I just have one question. I remember Granny having a jar of something on the counter that she used in her pie. I think it was fermenting, because she would say it’s not ready yet. Seems like that jar would be there for a couple weeks. Do you have any info regarding this? Thank you so much for this recipe.
Kimberly @ The Daring Gourmet says
That’s terrific, Tammy, I hope you enjoy the mincemeat! I couldn’t begin to guess what she had fermenting to use in her pies, perhaps our readers can chime in.
Simon says
Hi Kimberly!
UK reader here. Not made mincemeat before, let alone with meat. So I’ve gone the whole hog in using your recipe, with a couple of minor amendments.
I’m finding the mixture is sticking on the bottom of the pan during the simmer phase, owing to a shortage of liquid. I’m stirring very regularly to avoid the batch having a burnt flavour and adding extra fruit juice. I’ve followed your proportions carefully.
Love the recipe by the way and the mix tastes fab during cooking.
Why am I sticking?!
Kind regards
Simon
I’m using a Le Creuset cast iron pot with enamelled interior.
Kimberly @ The Daring Gourmet says
Hi Simon, it could be a lot of factors – the juiciness of the particular apples, how much moisture is in the dried fruits, how lean the beef is, the cooktop itself, the “low” setting….The 2 hours is an approximation and doesn’t remotely have to be exact. As I note some people don’t even cook the mincemeat, they stuff it in the jars raw. But cooking it will enhance the flavor. If you’ve simmered it to the point where the liquid has evaporated and it is sticking to the bottom, then stop cooking it and proceed with the remaining steps. I’m glad you like the flavor – enjoy those mince pies! :)
Kathleen says
I’ve never made anything like this… I don’t know what it’s supposed to taste like…I guess I’ll find out when I give my pastor the pie!
Kathleen says
It’s hard to say… I’ve never eaten it before. I honestly don’t know what it’s supposed to taste like! Is it possible to overcook it?
Kimberly @ The Daring Gourmet says
Hi Kathleen, it’s possible to overcook it in the sense that the moisture finally evaporates and it burns. But like I said, never mind not knowing what it’s supposed to taste like, as long as it tastes good, as long as it doesn’t taste “burnt”, then it’s fine. And your pastor’s going to love it! :)
Kathleen says
Kimberly I hope this the last time I have to bother you! Is it possible to overcook the mincemeat? I brought it to a boil slowly on my low setting (2-3). I cooked it for about an hour and a half but I had to leave so I turned the stove off and when I came back I got it going again for maybe another hour. It was bubbling pretty good… when I ladled it into my containers I noticed that there was some “burned” on the bottom… not a lot but I was concerned that I RUINED it!!! I made a triple batch and I’m hoping it will be OK! Is it possible to overcook this? Please tell me I didn’t wreck it!
Kimberly @ The Daring Gourmet says
Hi Kathleen, does it taste okay? If it tastes okay then there’s nothing to worry about.
Chuck Hunnewell says
Thank you, Kimberly:
Your explanation was very helpful. I have never cooked with suet before so that i was unfamiliar with how it responds to being heated. i guess I will have to “experiment” with reducing the quantities of sugar in the recipe. you have been most helpful.
Thank you ever so much. Have an enjoyable holiday season.
Chuck H.
Chuck Hunnewell says
Good afternoon, Kimberly:
i like your mincemeat recipe. It’s the first recipe that included meat which is similar to what a close friend of mine remembers that his mom prepared back on Cape Cod in his youth in the 1950’s and 1960’s. He is a US ex-pat who lives in Thailand. he is undergoing medical treatments which restrict his ability to travel. He had hoped to come back to the USA for Christmas, but he may have to postpone his return until his medical treatments are over. A New England style mincemeat with meat contents was the top request on his Christmas wish list. I want to have it ready for him when he comes.
i need a couple of clarifications about your mincemeat recipe.
1. – You state that you combine all the ingredients, except the alcohol components, into a large pot (3 to 4-qts) and bring it to a “boil”. yet, in my review of the recipe, I don’t seem to see that you add any liquid to the recipe that would assist in bring the solid ingredients to a boil. Won’t they stick to the pot without some added liquid?
2. – He says that in his mom’s recipe, she didn’t add any sugars at all, just fruits. he claims that “My Mom’s pies were not Sweet, but there was the wonderful nutty, fruity taste that melted in your mouth. And her pies were not Wet, they were fairly dry with no liquids dripping or running off your fork.. Is that possible? How might i modify your recipe to achieve something similar to what he is accustomed to?
Cheers,
Chuck H.
Kimberly @ The Daring Gourmet says
Hi Chuck, that’s really kind of you to do that for him, I’m sure it will be a welcome surprise. For your first question: The suet melts very quickly and forms the liquid. The sugar melts and also liquifies. So between the suet and sugar there is ample liquid for simmering the mincemeat. For your second question: It’s really tough trying to replicate the flavor someone else is describing from memory. Even without any sugar the mincemeat will be sweet from the dried fruits, so his mother may have done something else entirely. You can certainly reduce the sugar if you like. As for wetness: The mincemeat will not be runny in the pie, it will be thick and sticky, no liquids dripping.
Anonymous says
Hi Kimberly,
I’m SO GLAD you said I don’t need the flour. I was telling my friend (who is gluten free) about this recipe and she really wanted to try it too. I was going to use GF flour but now I’ll skip that. I’m also going to triple the recipe and let some mature for several months and I’ll make mincemeat tarts for the pastor at a later time…he can compare it! Thanks for a great recipe ( and for answering so quickly). I’ve compared other recipes but yours was the most “authentic“ by far.