BEST Traditional Mincemeat

Step 1

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.)

Step 2

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.

Step 3

Makes about 1 quart.  Feel free to double, triple, etc, as needed.

Step 4

Use this mincemeat to make Homemade Mince Pies! (click link for recipe)

Step 5

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.