Where for art thou Mincemeat?

I have an issue that I think many others share. The issue? Not being able to find products or ingredients that I regularly bought only a few years ago. This issue began during the lockdowns and has continued to get worse. So many stores are either choosing not to carry items or when they do, it is in such short supply as to be impossible to purchase. At this time of the year, one thing I have been looking for, for several years now, is decent mincemeat.

I know mincemeat is not for everyone but my mom made mincemeat tarts almost every year. I believe it was a favourite of her English father (along with Christmas Pudding). My husband’s family also had mincemeat tarts at this time of year and the love of this dish has been passed down to my son. It is now a family tradition. Thus, the reason for my quest for mincemeat.

In years past I would purchase mincemeat made with suet, brandy and rum. Well, that appears to have been discontinued. The replacement in stores where I live is just a collection of fruit and spices. It maybe a type of mincemeat but it is not what I am looking for. There is no suet, no rum, and no brandy. My mother used it a couple of years ago and the flavour is just not right.

So, I am creating my own mincemeat recipe by combining several different ones, old and new, to get the amount and ingredients I am looking for. This will not be a truly traditional mincemeat because I am altering the recipes. I am also not adding any actual meat only the suet. However, it will be mine and perhaps it will become its own family tradition.  So, here we go.

Chabby Mincemeat

Combine in a large kettle (pot)

1 ½ cups of beef suet

½ sliced orange

½ sliced lemon

1 ½ cups of water

Slow boil for 30 minutes and then strain out the sliced fruit. (This is a process of infusing the citrus flavour into the beef suet.)

Add to hot suet mixture

2 ½ cups of raisins

1 ¾ cups of sultanas

2 ½ cups of currants

4 cups of finely chopped tart apple

3 cups packed dark brown sugar

1/3 cup of molasses

¼ to ½ cup of diced candied cherries

4 tablespoons chopped candied lemon peel

4 tablespoons diced candied orange peel

1 ½ tablespoons diced chopped blanched almonds

1 ½ tablespoons finely chopped pecans

1 lemon, its zest and juice

¼ cup of apple cider vinegar

3 tsp cinnamon

1 tsp nutmeg

½ tsp cloves

½ tsp allspice

½ tsp ginger

½ tsp coriander

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 alcohol. (Note: adding the alcohol earlier will cook it out.) Taste after each addition. You can add slowly to see how much you really want to use.

2 tbsp spiced rum

3 tbsp cherry brandy

Spoon hot mincemeat into sterilized jars. As the mixture cools the suet will harden on top, creating a seal to help preserve the mincemeat.

Please use care and follow proper canning procedures if you are planning on storing this mincemeat long term. I give no guarantees as to how long it will last as there are too many variables to consider.

Baking Mincemeat Tarts

I used the Tenderflake pastry recipe and my Wilton tart pan. I lined the pan with 4-inch round pieces of pastry and, as I made these tarts in January 2024, I used a 1-inch circle of pastry for the top.  I gently cut slits in the tops to allow the steam to escape.

For Christmas, I would have used a star cookie cutter shape for the top. I then placed the mincemeat into the tart shell, placed on the top, gave them a light egg wash and into the oven. 25-30 minutes at 350°F, until golden brown. I usually serve mincemeat warm with a spoon of ice cream but they are great cold too. You can also make a pie but I have found that a full slice is just too rich/sweet and a tart just the right amount.

The family verdict was that the recipe is delicious. So, I will be using my canned mincemeat in a few days to make my Christmas Tarts for this year.

Blessed Yule and Merry Christmas.

References Used:

The Canadian Home Cook Book, compiled by the Ladies of Toronto and Chief Cities and Towns in Canada, Hunter, Rose and Company 1877. pp. 208, 210, 212,

The All New Purity Cook Book, Purity Flour, Maple Leaf Mills Limited, 1967

https://www.daringgourmet.com/authentic-traditional-mincemeat/

https://www.bbcgoodfood.com/recipes/boozy-mincemeat