6 Reviews

Wonderful recipe; love the flavors. The recipe is large, so if you are not a canner, the extra can be kept up to a year in the freezer as well.

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ammetz November 22, 2009

Perfect! No suet, just the way we like it!

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rosslare November 18, 2013

I made this yesterday, I know a bit late for this Xmas, but still sooo much better than most jar varieties. I made exactly as stated, but was a bit short on the amount of dried fruit required. So added some dried cranberries and dried figlets to the food pro. and added them. The recipe is so forgiving, I think you could add anything you like, and it will always turn out wonderfully. I used Brandy. The spice level is perfect. Great recipe.

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Judi Caston December 21, 2011

Delicious! Made it and will never buy mincemeat again! Gave some away as gifts too, happy friends and family. Thank you.

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samakroyd October 02, 2008

This is really a top-shelf mincemeat recipe, & I'll definitely be making this as gifts in the future!! I couldn't find the candied cherries or citrus peel in grocery shelves, so used dried cherries instead of the candied ones, then made my own candied orange peel! Have now found a recipe for making candied cherries & might try that another time! And, I used a combo of brandy & rum on half the batchy, many thanks for an OUTSTANDING recipe!!

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Sydney Mike February 15, 2007

I was amazed at how great this turned out...requires substantial stove time. however, I would recommend this to any mincemeat lover. Has the wonderful tangy taste that I recall. thanks so very much.

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vwencl September 18, 2006
Traditional British Boozy Mincemeat - Fat Free