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Mum's Mincemeat

Eve Cottom

"My Mum's recipe from Lancashire, UK. I have taken over the yearly family tradition for making mincemeat. You will want to make this early- to mid-November to allow it to ferment and the flavors to mingle in time for Christmas."
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3 d 45 m servings 226 cals
Original recipe yields 50 servings

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  • Prep

  • Ready In

  1. Melt suet in a saucepan over medium-low heat; strain liquid through a fine-mesh strainer into a bowl and discard solids. Refrigerate liquid until again solid.
  2. Grate solid suet, measure 12 ounces of grated suet into a bowl, and set aside.
  3. Stir brown sugar, sultana raisins, dark raisins, currants, fruit peel, almonds, allspice, nutmeg, and salt together in a large bowl; add grated suet and stir. Fold grated apple through the mixture.
  4. Cover bowl loosely with aluminum foil and allow it to sit at room temperature, stirring once daily, until fermented, 3 to 5 days. Refrigerate until needed.


  • Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 226 calories; 10.1 g fat; 35.7 g carbohydrates; 1.6 g protein; 6 mg cholesterol; 150 mg sodium. Full nutrition

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For making a year ahead I would soak all the dried fruits in sloe gin overnight and replace the almonds with one pound of chopped dates.