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: 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: 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.)
- 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
Sara says
I am thinking of trying this recipe for my 92-year-old grandmother. I have a lot of lard from our last pig, but no suet. Can I substitute lard for the suet?
Kimberly @ The Daring Gourmet says
Hi Sara, yes you can. Happy cooking and I hope your grandmother enjoys the mince pies!
Mary says
Hi, love this recipe! The flavors are wonderful! Very thick and rich! I used a mixture of vegetable suet and butter versus beef suet. The meat is crispy versus tender and juicy. What did I do wrong? Or how do I avoid crispy meat in the future??
Thank you!!!
Kimberly @ The Daring Gourmet says
Hi Mary, that’s definitely a first for me. I can’t imagine how the beef could have been crispy without frying it but instead being slow simmered in a wet mixture of ingredients. Perhaps the heat was too high and the beef was at the bottom of the pot? All I can say is be sure to keep the heat low and mix all of the ingredients together in the pot.
RJ says
I’ve been searching for a small batch mincemeat recipe to make for my mom. Thanks for posting this! I have one question—how much liquid do you add to the mincemeat in order to cook it?
Kimberly @ The Daring Gourmet says
Hi RJ, no liquid is added. There will be sufficient liquid from the apples and as the suet and sugar melt.
Kanna-Chan says
The picture of the solid suet covering the mincemeat in the jar makes it look more delicious since it makes it look extra rich.
Jo says
When preparing the pie do you incorporate the fat, that has accumulated (risen) to the top of the jar, in the mince filling or is it discarded?
Kimberly @ The Daring Gourmet says
Hi Jo, if you’re not using the whole batch of mincemeat at once I leave the fat layer on to continue preserving the remaining mincemeat. If you are using all of it you can incorporate it by stirring it all up together. You can incorporate all of it, just some of it, or none of it – it’s purely personal preference.
VICTORIA ROZANSKI says
I don’t have suet but I have home-rendered tallow. Can this be used as a substitute?
Kimberly @ The Daring Gourmet says
Hi Victoria, yes you can definitely use rendered tallow. Happy cooking!
Fronz Ives says
Thank you for this recipe. My mother made her own mincemeat every faĺl for years. I had never eaten commercial mincemeat until after she passed away. I believe that she used beef in hers and when I make mine from your recipe that is what I will use. I am curious though, if you make it without actually using meat is it safe to be canned in a hot water bath and stored without refrigeration.
Kimberly @ The Daring Gourmet says
Hi Fronz, the mincemeat without meat will store for several months in a cool place (either the fridge or a basement). But if you’re wanting to can it, for safety reasons you will need to use a pressure canner, not a water bath canner. Alternatively you can also freeze the mincemeat.
Amy says
This recipe sounds great and look forward to trying. I am curious though as to what cut of meat is recommended. BTW, GREAT job responding to the naysayer and thank you for all your effort.
Kimberly @ The Daring Gourmet says
Thank you, Amy :) You can use any cut of beef – whatever you have on hand or whatever’s on sale – but chuck is a perfect choice because it’s a tough cut that will become tender through the long cooking time.
Vicki Murdoch says
I’m looking forward to making this recipe. I do not have a pressure canner and was wondering why a water bath process is not recommended. Thanks, Vicki
Kimberly @ The Daring Gourmet says
Hi Vicki, the water bath process is only safe for very high acid foods, otherwise pressure canning is required.
John houle says
Thank you for the taking the time to post this. My mom has been asking for a mincemeat pie. I might as well make a traditional one. I’m making candied citrus as I type this. I’ll make sure to post again in a week or so when I make the pie.
Anonymous says
I for one do appreciate your hard work providing people with interesting recipes. I haven’t try this one yet. But I’m looking forward to using during the holidays. Thanks so much.
Terry says
I hate this blog. I had to scroll and and scroll and scroll through all kinds of gobbledygook until I came to what I was looking for – the recipe for “Traditional Mincemeat”. All blogs are like this now and they are terribly frustrating. You don’t get this with food old recipe books. That’s where I’m headed!
Kimberly @ The Daring Gourmet says
Terry, I provide hundreds of recipes entirely for free to my readers. I spend on average 20-25 hours on each recipe to develop it, test and re-test it, take pictures of it, edit the pictures, research the history and other helpful information, write the blog post, upload the pictures, optimize my pictures and blog post for best SEO practices, post them to social media, send them out in my free newsletters, and that doesn’t include the time I spend responding to and answering reader comments and emails.
For those who simply want to bypass all the extra info (or “gobbledygook” as you so eloquently put it) and go straight to the recipe, I provide a clearly marked “JUMP TO RECIPE” box at the very top of each page that you can click and it sends you straight to it. Apparently even a quick click of the button is too much effort for you in order to obtain a free recipe. It appears your case of entitlement may be beyond treatment.
And so you’re absolutely right: The best option for you is indeed to go out and PAY for “food old recipe books.” That said, your condition makes even doing that difficult because recipe books require the effort of flipping through the pages to get to the recipe you want. Sigh. You’re in a bit of a predicament, my friend. Because it appears that nothing good in life comes without at least SOME effort.
Anonymous says
That was mean spirited. If you don’t like the blog, simply don’t use it.
Patty says
Terry, It’s a free blog for goodness sake and people like you are terribly frustrating. I hope you don’t get a paper cut while flipping through that cookbook or I’m sure you’ll contact the author and publisher to complain.
lesley mcshane says
If you make the pies Can they be frozen then warmed up when needed.
Kimberly @ The Daring Gourmet says
Hi Lesley, yes, they can be frozen and reheated. I would reheat them in the oven to maintain some of the crispiness.
Fannie says
Wow, Terry, what a horrible human you are…
Spookercatt says
For an irresistable sweet, layer mincemeat between two layers of flapjack (the British flapjack, not North American I prefer the soft version to the crunchy version).
Can be eaten hot, like a pudding, with cream or ice cream.
Teri Stief says
I prepared this recipe as stated and jarred it while still hot, but not according to a canning process, and the jar lids “sealed” that is, they don’t pop up when pressed. Now those jars have been in the refrigerator for over three months, and I’m wondering if they’re still OK to eat. The suet inside along the sides of the jar has started to turn a little orange, which I wonder if that’s a bad sign. Any suggestions?
Kimberly @ The Daring Gourmet says
Hi Teri, I can’t make an official judgement or recommendation on that. I can only tell you what I would do and if the layer of suet is intact on top with none of the mincemeat itself exposed, and if there is no mold or “off” odors, I would take what I need out of the jar, heat it up in the microwave until it’s very hot, give it a taste to make sure it tastes fine, and then proceed with making the pies. Again though, you’ll have to use your own judgment. (The orange color along the sides is most likely just from the oils and spices from the mincemeat.)
Schooner Sail says
Thank you for such a traditional recipe! I’m making a mincemeat pie. I’m using a venison, chopped onion, apples, orange peel, raisins lots of spices in the mix and added lots of rum and brandy. So much rum and brandy I am now leaving to pick up some dried apricots and maybe a few dates, so I can mince them up and put them in the mix to absorb some liquid. i also used 2 tbsp of almond flour (pure ground almonds) and some coconut oil in place of suet. The mixture tastes so amazingly delicious and I can’t wait to eat this!! –Call me Anglophile.