Easy Mincemeat

Who says homemade mincemeat has to be difficult? This easy mincemeat recipe is fast, easy, and delicious.

By Yankee Magazine

Oct 23 2016

Who says homemade mincemeat has to be difficult? This easy mincemeat recipe made from leftover roast beef is fast, easy, and delicious.

Note: Looking for a suet substitute? Shortening may be the answer. For best results, freeze the shortening before using, then grate the frozen shortening using a large holed grater (you want the pieces to be large and chunky) or pulse in a food processor until clumpy. Use immediately or keep frozen until ready to use.

Learn More: What is Mincemeat | History & Recipes


2 quarts


4 cups finely chopped, oven-roasted beef
1 cup ground beef suet (see Note)
2 cups apple cider
1 cup cognac
3 cups finely chopped apples
2 cups golden raisins
2 cups dark brown sugar
1/2 cup lemon juice
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1/2 teaspoon ground cloves


Combine beef and suet in a wide nonreactive saucepan, pour on the cider and cognac, and bring to a gentle bubble. Add the apples, raisins, brown sugar, and lemon juice. Stir in in the remaining ingredients. Simmer, uncovered, for 1 1/2 hours, or until the mixture has thickened to a juicy relish-like consistency. Allow to cool to room temperature and then refrigerate or freeze until later use. It may be frozen for six months or kept in the refrigerator for up to a month. Homemade mincemeat may also be canned in mason jars and stored for one year in a cool, dry place. To can mincemeat, spoon hot mincemeat into sterilized quart jars, leaving 1″ headroom. Seal and process for 20 minutes at 10 pounds pressure.