BEST Traditional Mincemeat
User Reviews
5
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Prep Time
15 mins
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Cook Time
2 hrs
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Total Time
2 hrs 15 mins
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Servings
1 quart
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Calories
96 kcal
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Course
Dessert, Condiments
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Cuisine
British
BEST Traditional Mincemeat
Description
BEST Traditional Mincemeat features a combination of finely chopped beef steak, dried fruits like raisins and currants, fresh tart apple, and shredded beef suet cooked slowly with brown sugar, spices, and candied citrus peel. This hearty, spiced mixture is simmered gently to develop a cohesive, richly flavored mincemeat that balances sweetness from the fruit and sugar with warm notes from cinnamon, nutmeg, cloves, and more. The inclusion of meat, traditionally beef or lamb, adds a textured depth often missing in fruit-only versions.
The mincemeat is cooked for about two hours over low heat to allow the flavors to meld while preventing scorching. Adding brandy and rum near the end infuses the mixture with subtle warmth and complexity. As it cools in jars, the rendered suet rises to the top, solidifying into a fat layer that aids preservation and texture when used in pies.
This mincemeat can be spooned into pies, tarts, or pastries either soon after preparation or stored for months if pressure canned. The traditional preparation recognizes suet's role not just for preservation but also flavor and texture enhancement in baked goods.
To vary texture, the top layer of suet can be stirred back in before use or reserved for other pastry applications. Following cooking instructions is important for flavor development and safe storage, while an alternative uncooked, refrigerated preparation exists but offers a different flavor profile.
Ingredients
- 1 pound 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, finely chopped, 450 grams
- Note: Traditionally made with beef or lamb and can also be made with wild game
- 1 1/4 cups raisin 190 grams
- 1 1/4 cups currant 190 grams
- 1/2 cup golden raisins 80 grams
- 2 cups apple tart, finely chopped
- 7 ounces beef suet you can also ask your local butcher for fresh beef suet ground through a fine meat grinder, shredded, 200 grams
- 2 cups dark brown sugar packed, 450 grams
- 2 tablespoons candied lemon peel
- 2 tablespoons candied orange peel
- candied citrus peel click link for recipe, homemade strongly recommended
- 1 1/2 tablespoons almond blanched, finely chopped, 25 grams
- 1 lemon zest and juice
- 2 tablespoons apple cider vinegar
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon cloves ground
- 1/4 teaspoon ground allspice
- 1/4 teaspoon mace ground
- 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
- Use a well-marbled beef cut finely chopped to maintain tenderness through the long cooking period.
- If not including beef, increase dried fruits like raisins or currants by 1 1/2 cups for consistency.
- The cooked mincemeat should be spooned into sterilized jars while hot to ensure suet forms a sealing layer on top.
- Refrigerate mincemeat with beef for short term, or consider pressure canning for long-term storage.
- The hardened suet layer on top can be stirred back in sparingly before using the mincemeat or reserved for incorporating into other pastries.
- Cooking the mixture before storage enhances flavor and melds spices better than raw storage methods.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1quart
Amount Per Serving
Calories 96 kcal
% Daily Value*
| Serving | 1tablespoon | |
| Calories | 96kcal | 5% |
| Carbohydrates | 13g | 4% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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