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.
Check out our 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!
Thank you Kimberly,
I don’t know how I missed that…I don’t usually read a blog (ever!) but I read yours because of my ignorance re: mincemeat. I think I got caught between your post on the pie crust and the candied fruit rind (all of which I read…excellent). I did that too and it was GREAT. I never could stand citron for all the reasons you already said. But this stuff is wonderful. My husband is eating it and loving it.
BTW, while I have you, I’ll be making a pie, not tarts…I’m assuming I bake at the same temperature, just longer.
I just rendered 5 lbs of suet. I ordered the Atora but it got delivered to Massachusetts!! (I live in MD) and I need it now. I’m making a mincemeat pie for a visiting pastor this Sunday. Sadly I can’t let the mincemeat “ripen” any more than 2 days, but I know compared to the commercial junk this will be more than wonderful.
You may already know this, but the 200 grams of Atora is only 85% beef fat (I’m then presuming the other 15% is wheat, the 2nd listed ingredient). So I weighed out 170 grams of suet and weighed the additional 30 grams of flour. Since I may never see my Atora I’m so glad I went to the butcher today.
Thanks so much for getting back to me. The thought of eating all that suet….!
Kathleen
Hi Kathleen, that’s great news about the candied citrus peel. I wish I could convince everyone how much better it is and to give it a try – there’s just no comparison. Yes, temperature for the pie will be the same, just increase the baking time. So crazy that your Atora was misdelivered! I’m glad you found some at your butcher. A couple of things about the Atora: It’s dehydrated so that weight will be less. Nevertheless, if you’re not planning on storing your mincemeat long-term then you won’t need as thick of a covering of suet so you’ll be fine with what you have. The other thing is that the flour in the Atora is simply to keep it from clumping up together in the box, so there’s no need to add any to your mincemeat if you’re using fresh suet. And yes, even after a day or two your mincemeat is going to taste phenomenal. Happy baking! :)
Sorry Kimberly I have another question. About the beef fat I’m rendering (The butcher told me it was from a Dell Monaco steak). If the beef fat is not as good as the suet, I think I’ve read on one of the comments that butter would be OK? With that be better than using regular beef fat?
Hi Louise, the beef suet is from the fat that surrounds a cow’s kidneys and has a milder flavor than fat from other areas of the cow. You definitely can use that fat that you got from the butcher, it will just have a stronger flavor but that’s not necessarily a bad thing, it’s purely personal taste. If you don’t want to risk it, yes, you can use butter. Note that if you’re using fresh beef suet from the butcher it needs to be finely ground through a meat grinder so that it renders properly without leaving a bunch of big chunks.
Hi Kimberly,
Can I substitute beef fat for the suet? I can’t get suet… And also, if I render the beef fat down, do I use the same amount gram wise? I know it seems like a ridiculous question, but weight wise (and I’m going between cups and grams and ounces etc.), does 200 g of fat solidified (which is roughly a little more than a cup and a half), if I render my fat down, do I still need a cup and a half rendered? Or less? I ordered Atora but it’s not coming for several weeks and I need something now.
Hi Louise, beef and and suet are one and the same. Suet is the fat around the kidneys of the cow and it is shredded/run through a fine grinder. Your butcher should be able to do this for you. If they can’t then yes, you can render some beef kidney fat (your butcher should have this). Is it the same weight? Good question, I haven’t done a side by side so I’m not entirely sure. The good news is that you really can’t mess that part of – some of the melted suet will remain incorporated into the mincemeat and the rest will rise to the top which you can discard later or use for a different purpose (see the “notes” section in the recipe card for more about that). So if you end up with a little too much melted suet, not a big deal.
I’m curious about tweaking the recipe slightly. So I noticed there’s vegetable suet, if you wanted have a totally vegetarian option on the traditional side, could you use some of the faux beefs that they make today? I know personally I can’t really tell the difference between them and the real thing (Save the lack of indigestion that meat gives me) but I wonder if it’d cook too differently.
That’s a great question, James, I really don’t know. If you decide to give it a try I’m sure many of our readers would love to hear about it.
I’ve had the jar store bought mincemeat in the past and always wondered why there was no meat in mincemeat! This explains it all! I made this traditional recipe and found it very easy to make. As far as the suet, I knew I was not going to find the Atora shredded suet in my store so I asked the butcher for some fresh refrigerated beef suet which they cut for me. I found it very easy to cut in small pieces. As far as the raisins and currents, I ended up buying Sunmaid in my grocery store. I would have rather used natural currents without sugar being added, but about all I could find was the snack variety in the baking aisle. I was worried when the instructions said combine the ingredients in a pan and bring them to a boil since there was no liquid to prevent the ingredients from burning. I turned the pot on high but stood there until it got hot enough to bubble, stirring all the while (I highly recommend carefully watching and stirring for the first 5 minutes). Once I determined the ingredients were hot enough to simmer without burning, I turned down the temperature to low to let it slowly simmer for the next 2 hours. I found it’s not a bad idea to stir the mixture once every 10 minutes or so. Eventually it will look exactly like the pictures shown! Very tasty and when done I could not even distinguish the beef from the raisins when I looked at the mixture. As far as the ingredients, I substituted brown sugar Splenda for dark brown sugar as there is well enough sweetness provided by the raisins and other fruit. I also cut it back to 1-1/2 cups instead of the 2 cups the recipe calls for, and could have cut it back to one cup only. One thing I will say is this is expensive to make if you do not have the spices already on hand! Sure most people have Cinnamon and Nutmeg, even Ground Cloves and Ginger but I found Coriander and Mace especially hard to find in many stores. At an average of $4 to $6 per spice, those alone come to $35 if you have to buy all of them. The good thing is once you have them, they can be used year after year and for other holiday recipes. I did end up with raisins and spices left from what I bought, but I estimate it cost me about $60 for the ingredients. It’s well worth it though, and I say next batch I make will probably be at least half that cost now that I have the needed spices. I did freeze this batch for use in 3 weeks when I make a mincemeat pie for Thanksgiving.
Fantastic, Alan, thanks so much for the helpful feedback!
Question…do you add the top layer of fat into the pie also before baking or is it discarded?
Hi, I usually include some but not all.
I remember mince meat as a kid. My mom would make it one year and it would serve for two years. She kept it in a crock pot in the back of the cupboard as it was made without meat. It was such a joy when she pulled it out and added yet more brandy. I don’t remember her cooking it but I suppose she must have. Thanks for the memories I plan to try this one this year. However I will be making it for a large family, is there any issue in doubling the recipe?
No issue at all, Michelle, double away and please let us know what you think!
Started making this incredible mincemeat back in college throughout the winter, and now two years later I can’t live without it! Thanks so much for sharing this, I’ll be making this mincemeat with my family for years to come. This month I used a whole wheat crust for a hardy, even more savory twist on this pie.
That is so awesome, Clara! I’m so glad this has become a tradition for you and your family. Thanks so much!
Can’t wait to try this I’m from Germany and love to cook especially traditional recipes.I have collected some of my moms and my own from our times in germany, Italy(from all the Nonnas) and here and want to make a cookbook for my children. My husband is originally from New Jersey and loves Mince Meat Pies so I cannot wait to make it from scratch and the Candied fruit will be perfect for my Stollen as well. So thank you so much for this wonderful recipe.BTW should I double up for 2-3 pies?
Hi Nicole, that cookbook you’re compiling for your children will be an absolute treasure. One batch of this mincemeat is enough to make roughly 16 mini mince pies (the size you traditionally find in the UK). Here are the pies I’m referring to: https://www.daringgourmet.com/traditional-mince-pies/
When you say use beef steak, is there a specific cut that works best?
Hi Jessica, whatever you find on sale :) This slow simmers for a long time and even the toughest cuts of beef will be nice and tender by the time it’s done cooking. So use whatever you have on hand or whatever you find the best deal on.
If you are planning to pressure can, I would make one change to the recipe. Mix all the ingredients as instructed. But heat (stirring constantly) for just enough time for the suet to melt. This doesn’t take very long. Then put it into the hot jars and can it. Remember that you will be pressure cooking it for 75 minutes (pints) or 90 minutes (quart) and that is more than enough cooking.
I learned this the hard way. I cooked it as instructed and it was PERFECT and delicious as promised. I wouldn’t change a thing about the recipe. Very easy to make.
BUT When it came out of the canner, it was seriously overcooked. The two jars that didn’t seal (overfilled – my fault) were completely inedible. They tasted burnt. I’m holding the other ones for a couple of weeks and will try again to see if they just have a darker flavor.
But I’m very sad because as a recipe, this is beyond delicious. I’ll definitely be making more.
Growing up in New York, I’ve always heard of Mincemeat but I could never find any store selling it. I’m eager to try this recipe this holiday season. I’ve already practiced making my own candied fruit peels. I am concerned about one thing, I understand you need to let it sit for the flavor to develop but how long would it stay good if I made it with meat?
There’s no specific guidelines on that, Anthony, but if sealed with the layer of fat it will keep for at least 2 weeks in the fridge. Traditionally it would have been kept for far, far longer than that. Use discretion.
Hi Kimberly, for my vegetarian version (sorry) should I use butter instead of suet? Thanks. Victoria
Hi Victoria, yes, you can use butter. Alternatively Atora also makes a vegetarian suet: https://www.amazon.com/gp/product/B075CS75JM?ie=UTF8&tag=thedargou09-20&camp=1789&linkCode=xm2&creativeASIN=B075CS75JM. And if you’re going to use it frequently the 6-pack is a much better deal: https://www.amazon.com/gp/product/B017RIM564?ie=UTF8&tag=thedargou09-20&camp=1789&linkCode=xm2&creativeASIN=B017RIM564
My grandmother used to make homemade mince meat and used a 10 gallon crock. She would add a fifth of whiskey and a fifth of bourbon to the mixture. She always wondered why the mince meat became dry but little did she know that my brother and I would help ourselves to a little of the liquid every time we went down to the basement! Those are memories that I will always have and I’m ready to start my own tradition of homemade mince meat!
That is hilarious, Cindy, and what a priceless family story to pass down!:) Here’s to the beginning of your own homemade mincemeat tradition!
Reminds me of the musical State Fair where the wife refused to add brandy to her home made mincemeat. She later relented and added brandy, not knowing her husband had already added brandy on the sly! The result? First prize in the Iowa state fair for mincemeat!
I’ll gladly stick with today’s mincemeat. You can keep this medieval garbage.
So nice to see such a sophisticated contributor to this post. Enjoy your Twinkies and deep fried Mars Bars.
This made me laugh out loud, thanks Roger! :)
OMG. I have been making mince pies for years and they are gone in five minutes. This recipe looks great, I was particularly caught by making my own peel. I live in florida so I picked all my own citrus! Grapefruit, lemon, cumquat, orange and calamandra. Came out fabulous! Cant wait to make the mince! Just ordered my suet!
That’s awesome, Sanchia! Happy baking and I hope you enjoy the pies!