Not many people make real mincemeat anymore. I think it’s high time we turned that trend around! Meat gives mincemeat a superior texture and flavor, not to mention a satisfying historical frisson that really completes the experience. Start by cooking your ground beef.
Drain it of excess fat, cool it, then place it in the bowl of a food processor.
Pulse it a few times until the pieces are quite small. Don’t go much beyond this point, since you don’t want a cooked meat paste.
The same goes with the dried fruit. If the blades of you food processor are reasonably sharp, you can take your currants for a spin in there.
But only about to here.
Same with the raisins.
With your meat and fruit chopped, place everything save the spices and brandy in a pot. Apples…cider…ah, this stuff really has the taste of Autumn in it.
Give it a good stir…
…and cook about two hours to this point:
Take the mincemeat off the heat, then add the spices and brandy.
Stir it all together, let it cool completely and refrigerate it. Once it’s chilled overnight, feel free to remove any fat that might have collected on the surface of the mixture. I let mine mellow in the fridge for about a week before I either bake it into pies or freeze it until the holidays. You may do with yours as you wish!