Traditional Fruit Mincemeat
This is a recipe for the classic preserve, not a fresh-mix. It demands patience during the cooling and aging process, which draws the moisture into the fruit and softens the suet into a rich, silky binder.
The suet is the secret
Use high-quality beef suet from your butcher; it provides a clean, neutral richness that plant-based fats cannot replicate. The mixture must be stored in sterilized jars and allowed to sit before baking.
- Large heavy-bottomed pot
- Sterilized glass jars
- Food processor or sharp chef's knife
- Cheesecloth or parchment circles
What goes in.
- 1 lbbeef suet, finely shredded
- 1 lbcurrants
- 1 lbraisins
- 1 lbsultanas
- 1 lbsoft dark brown sugar
- 1 lbcooking apples, peeled, cored, and finely chopped
- 4 ozmixed candied peel, finely diced
- 2lemons, zest and juice
- 2oranges, zest and juice
- 2 tspground cinnamon
- 1 tspground cloves
- 1 tspground nutmeg
- 150 mlbrandy or dark rum
Why patience matters
Do not rush to bake with your mincemeat. Aging for at least two weeks allows the beef suet to saturate the fruit and spices, creating a cohesive, velvety texture.
The method.
Prepare the base
Combine all dried fruits, sugar, suet, citrus zest, juice, and spices in a large mixing bowl. Cover and let sit in a cool place for 24 hours to allow the fruits to plump.
Gentle heating
Transfer the mixture to a large pot over very low heat. Stir until the suet has completely melted and coats every piece of fruit, but do not allow the mixture to boil.
Cool and fortify
Remove from heat and let it cool completely. Stir in the brandy or rum, mixing thoroughly to ensure even distribution.
Jarring
Pack the mixture tightly into warm, sterilized jars. Seal and store in a cool, dark cupboard for at least two weeks before use.
When it doesn't go to plan.
If you cannot find beef suet, use the highest quality vegetable suet available, though the texture will be slightly different.
The longer the mincemeat matures, the more the brandy will mellow the intensity of the spices.
When using in pies, do not overfill; the fruit will expand and bubble during baking.
The ones that keep coming up.
Does mincemeat contain meat?
Historically it did, but modern mincemeat refers primarily to the fruit and suet preserve. The suet is the only animal product involved.
How long will it keep?
Stored in sealed, sterilized jars in a cool, dark place, it will keep for up to a year.