After a few hours of frustrating research on the internet for a decent mincemeat recipe (90% state “use store bought or homemade”, which is as useful as “get a can of pie filling and a premade crust”), I came up with my own recipe which eschews candied fruit (the gross stuff from fruitcake most of us hate). Having lost my bag of almonds, they weren’t added (but will probably be blanched, chopped, and added to the tartlets). Personally, I really can’t stand mushy nuts in sweet or savoury goods and omitting them allows the nuts to retain their crunch when topping the mince.
This recipe makes 4 pint jars—2 with meat and suet, 1 with just suet, and 1 without sweeteners or fat so that everyone can enjoy mince in it’s modern and more traditional forms. The mince should be jarred in the refrigerator at least 2 days for the flavours to meld, although it’s preferable to have them resting for at least 14 days.
Note: substituting juice for alcohol would reduce the amount of time this can be stored, as the alcohol acts as a preservative. If juice is substituted, use within 3 days.
Additional supplies needed:
4 sterilized mason jars with lids & rings
(I’m not including a pie crust recipe or baking instructions here, as there are plenty to be found elsewhere. An egg-washed, flaky, double crust with vents is traditional.)