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.
Perfect! No suet, just the way we like it!
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.
Delicious! Made it and will never buy mincemeat again! Gave some away as gifts too, happy friends and family. Thank you.
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!!
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.