Translating Tradition.
As you can see from my Nana’s recipe below, a little translation is needed. As I don’t speak Nana fluently, I had to make a few decisions about what she meant. For starters, the math was a little wonky. Did she use a meat grinder? I’m guessing so since I’m sure didn’t have a food processor (which I do). I also left out certain things like the grape juice mixed with jelly, and the tea or coffee.
The rest was pretty clear, though I did clarify the instructions to make this recipe much easier to follow. The most difficult part of this recipe is simply sourcing the beef suet, which is usually the fat around the cow’s kidneys. I was lucky that my friends at L&B Farm were able to help me out. Check your farmers market for a rancher who can help you, or find a good butcher. While the recipe is easy, it does take a bit of time. It is worth it. If you have had only the jarred “mincemeat” made from dried fruits, you definitely need to try the real thing. A pie made with Nana’s Mincemeat is pure heaven.
~ David
Nana’s Mincemeat
Preheat oven to 350°F. Place beef in a Dutch oven and add water to cover; bring to a simmer. Cover the pot and place in the oven for 2 1/2 hours. When done, strain (reserving the broth) and let the beef cool 10-15 minutes.
Pour cider into a saucepan and bring to a boil; lower heat and simmer briskly until reduced to 2 cups.
Place beef in the bowl of a food processor fitted with the steel blade and pulse about 10-15 times to shred well. Scrape out into a large stockpot. There is no need to clean the processor.
Peel and core apples; cut into 1-inch pieces. In four batches, pulse the apples in a food processor 10-12 times, scraping each batch into the stockpot with the beef.
Pulse the suet until it is finely shredded; add to the stockpot.
Add the brown sugar, raisins, salt, cinnamon, and cloves to the pot; stir well to mix.
Add the 2 cups of reduced cider and 2 cups of the reserved broth (save any remaining broth for another use). Mix well and bring to a boil. Reduce heat and simmer briskly for 2 hours, stirring frequently to prevent scorching, until dark and thick. As it simmers, you may need to reduce the heat a little.
Let the mincemeat cool completely, then place in cleaned and sterilized pint jars, cover, and refrigerate one week (to cure) before freezing.
If you have a pressure canner, place hot mincemeat into sterilized jars, cover with lids, and can them under pressure for 15-20 minutes. As mincemeat is a low-acid food, it cannot be canned in the traditional manner. If canned, let it sit at least two weeks before using.
Makes 8 pints (enough for 4 pies).
To make a mincemeat pie: Make pie dough for a two-crust 9-inch pie. Roll out the bottom crust, fill with 4 cups mincemeat, and add the top crust. Crimp the edges, brush the top with milk, sprinkle with sugar (optional), and poke a steam vent in the top. Bake at 400°F for 30-35 minutes, or until deep golden-brown. Serve warm with vanilla ice cream. Leftover pie should be refrigerated.
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Barb
December 20, 2025 at 8:09 amIt’s always rewarding to revive recipes our grandmothers made. It sounds like you nailed it! Merry Christmas!!
Cocoa & Lavender
December 22, 2025 at 8:33 amThanks, Barb! It was really fun to do, and I’m so glad I found the recipe in amongst my mothers old books.
Jill
December 20, 2025 at 9:30 amWhat a labor of love to make this. How wonderful to have her hand
written recipes. Maybe next year I will make my grandmother’s Plum pudding. I have her box of cards – just love seeing her handwriting. Merry Christmas!!
Cocoa & Lavender
December 22, 2025 at 8:33 amI would love to see your grandmother‘s plum pudding recipe! I’ve always wanted to make one and an old-fashioned one would be just what I’m looking for. Merry Christmas to you, Dave, the kids, and grandkids!
angiesrecipes
December 20, 2025 at 11:58 amGrandma’s recipes are usually the best! Thank you for sharing it, David. I am all for beef suet 🙂 I actually just bought 6 kilos of cow’s kidney fat to make some tallow. This is a PERFECT one to use some of them. Absolutely love animal fat.
Cocoa & Lavender
December 22, 2025 at 8:32 amThat is the exact same suet I purchased, Angie! I hope you get a chance to make this and enjoy it.
Mad Dog
December 20, 2025 at 1:18 pmMince Pies are a very traditional part of an English Christmas and it looks like your Nana’s recipe is a very good one too!
These days most mincemeat and pies don’t contain meat (aside from suet), however, there are people still making the old recipes with beef or mutton. Mincemeat is normally made several months (up to a year) in advance of Christmas (even the meat versions) so that it matures. The sugar and alcohol (brandy, rum, whisky and sherry – not necessarily all of them together) preserve and improve it over time.
Suet is also incredibly good in pastry and fabulous in a steamed suet pudding – meat (such as steak and kidney) or fruit. The puddings used to be wrapped in musin and steamed over the cooking pot (cauldron) on the fire, when people didn;t have stoves. I grate suet, because in a pastry, lumps of it provide bursts of fat during cooking, which adds to the texture. If you have trouble finding raw suet, you will find an old fashioned British dried suet in the expat shops, called Atora. It’s not as good as the raw stuff, but it isn’t bad!
Great post David!
Cocoa & Lavender
December 22, 2025 at 8:32 amThanks, Mad Dog — here in the States, mincemeat was often made with either beef or venison. I’ve never had the latter, as my parents weren’t fond of it. Until this post, I’ve never even heard that so it could be dried. Luckily, I have a great source at the farmers market and several butchers in town. I think fresh makes all the difference!
Mad Dog
December 27, 2025 at 11:38 amIn spite of a centuries old liking for mince pies in the UK, I suspect that they originally come from the Middle East. There were definitely Moorish empanadas of minced meat and fruit in Spain, before 1492. Or, perhaps they came to England via the Crusaders…
Donn Poll
December 20, 2025 at 5:02 pmHappy Birthday Mark – and happy Christmas to you kitchen wizards.
Cocoa & Lavender
December 22, 2025 at 8:30 amBirthday wishes delivered! Thanks, Donn. We hope that you and Eric are doing well.
Eha Carr
December 20, 2025 at 5:24 pmCommenting from Australia I very much have to agree with Mad Dog (thank you for your great notes!) – here our hugely popular ‘mincemeat’ does not contain meat either but is hugely popular at Christmas. Tallow or beef fat however is easily available because of the now known dangers of using seed oils . . . not that all know or have changed over. Thank you and hope Mark and you have a warm and happy time this week . . . and the happiest of birthdays to Mark . . . bestest . . .
sherry
December 22, 2025 at 2:09 amno need to worry about seed oils Eha. That has been debunked!
cheers
Sherry
Cocoa & Lavender
December 22, 2025 at 8:24 amThat is really good to know, Sherry!
Cocoa & Lavender
December 22, 2025 at 8:30 amIt makes me wonder if beef or venison was included in mincemeat in earlier days around the globe. I’ve never been a fan of the mincemeat made without meat. Maybe it’s just growing up on this molded my palate.
Barb
December 23, 2025 at 10:52 amI very much agree with you, Eha, that seed oils are unhealthy and should be avoided! Unfortunately, there is a lot of disinformation out there about this subject! Merry Christmas!
FEL!X
December 20, 2025 at 6:54 pmWhat a great recipe! I really like these traditional notes, I have some from my grandmother in old handwriting (which I can read!).
Your preparation comes just in time to make mince pies for NEXT Christmas 2026!
Happy holidays, Felix
Cocoa & Lavender
December 22, 2025 at 8:28 amYes, Felix, I made plenty for next year! Definitely worth having it in the freezer. Did your grandmother write in Fraktur? I tried reading it, but it’s almost impossible.
Susan Manfull
December 20, 2025 at 11:28 pmIt was my good fortunate to be at David’s table when he recently served his mincemeat pie with a scoop of vanilla ice cream on the side. I confess I was nervous as my memories of mincemeat pie from childhood were not positive. But having full trust in anything that comes out of David’s kitchen, I took the plunge…and loved it!
Cocoa & Lavender
December 22, 2025 at 8:27 amBest comment ever, Susan! Having full trust in my kitchen means a lot to me! I’m glad you liked the pie. It definitely transporting me right back to my childhood.
Mimi Rippee
December 21, 2025 at 5:58 amWhat a pretty pie! You definitely need a nana translator for that recipe!
Cocoa & Lavender
December 22, 2025 at 8:26 amIsn’t it funny how things have changed in generations, Mimi? Now we expect every recipe to be written out in great detail. At least I try…
Ben | Havocinthekitchen
December 21, 2025 at 12:40 pmBelieve it or not, I’ve never had mincemeat filling – but this looks absolutely lovely and makes me very curious to finally try it!
Cocoa & Lavender
December 22, 2025 at 8:26 amI think you would really enjoy it, Ben. Your love of combined flavors makes me think this will be perfect for you.
hena
December 21, 2025 at 1:30 pmSo beautifully made.
Cocoa & Lavender
December 22, 2025 at 8:25 amThank you so much, Hena.
Inger
December 21, 2025 at 9:32 pmI chuckled because some of my grandmother’s recipes also required a real level of interpretation! This sure looks worth the effort and is perfect for the season. Merry Christmas to you and Mark!
Cocoa & Lavender
December 22, 2025 at 8:25 amI think if Apple or Google were smart, they would come up with a “Nana translation app.“ Merry Christmas to you and John!
sherry
December 22, 2025 at 2:13 amfunny isn’t it to think of putting meat into the mixture? I know they did in years past. You can still buy packet dried suet here but it is getting rarer. I tried to buy lard a while ago, and it was nearly impossible!
happy festives David!
sherry
Cocoa & Lavender
December 22, 2025 at 8:24 amThanks, Sherry. I’ve never heard of dried suet. Mine was fresh from the farmers market, and it was wonderful. My Nana grew up in Québec, where meat pies are traditional. Most often they are savory, but this is definitely (to me) a dessert pie.
Jeff the Chef
December 22, 2025 at 3:00 pmFirstly, I’ve never had mincemeat pie, so I have no frame of reference. I get the impression that modern versions don’t contain meat. It never occurred to me that meat versions would be served as a dessert – with ice cream, no less. I cannot imagine what this is like. Please make me one!
David Scott Allen
December 28, 2025 at 4:30 pmJeff — modern versions do not contain meat, though some have suet. Brits will swear there was never meat in mincemeat, but I am not too sure about that. Seems like there are enough people remembering beef and venison… It really is a great dessert, though Mark likes it for lunch. I have just enough mincemeat for one more pie. Make your flioght reservations and the pie will be yours!
Jean | DelightfulRepast.com
January 4, 2026 at 4:57 pmMy English grandmother (born a very long time ago) and mother did not put meat in their mincemeat, and so neither do I. They, however, were fond of suet, but I instead use unsalted butter. Your pie looks delicious, David, but I almost never make a “big” mince pie; I make the tartelettes called mince pies.
David Scott Allen
January 5, 2026 at 10:12 amThanks, Jean — I guess it all depends on your family tradition as to whether or not you use meat in mincemeat. I think my Nana may be as old as yours — she was born in 1894. For the record, my pie was only a 7-inch pie and we got 10 slices from it, so very modest portions. I made little mince tarts, too, but prefer the pie version just because that is how Nana made it! It was nice to see your comments today! Happy New Year!
Pauline
December 22, 2025 at 3:43 pmAdding meat explains why it is called mincemeat I suppose. I would love to try this recipe, your pie looks amazing. So special to be using your Nanas recipe. Thanks so much for sharing this one David.
David Scott Allen
December 28, 2025 at 4:31 pmThanks, Pauline — it is so special to me. I hope you get a chance to make it someday, and that you love it as much as I do! Happy New Year!
Shashi
December 23, 2025 at 3:31 amWow – a traditional mincemeat pie! The only mincemeat pies we grew up on were the sweet, non-meat ones. Your Nana’s recipe looks amazing – that crust too – spectacular. I’ve read about mincemeat pies like these but never had one.
David Scott Allen
December 28, 2025 at 4:32 pmDon’t believe it isn’t sweet — there is a decent amount of sugar in there! Thanks for your comment and Happy New Year, Shashi!
Karen (Back Road Journal)
December 27, 2025 at 3:04 pmI love mincemeat pies but haven’t made one since we moved to Florida. My neighbor in New Hampshire always made mincemeat with deer meat which I found to be very good. Great job with your Nana’s recipe.
David Scott Allen
December 28, 2025 at 4:33 pmI definitely need to try venison next year, Karen. You and several others mentioned it. It sonds incredible. Thanks for your kind words!
2pots2cook
December 28, 2025 at 3:55 amOh dear! It’s so important to have a good butcher, if you can turn your relationship into friendship, even better, trust me I know LOL…
I wish you and your family and friends to have a happy, peaceful and healthy 2026.!
Cocoa & Lavender
December 28, 2025 at 7:57 amLisa and Burt are wonderful friends and I love working with them.
Likewise, I wish you both a very happy and healthy new year!
Marcelle
December 28, 2025 at 4:24 pmWow, David this is an awesome recipe!! I have heard of mincemeat pie, but I’ve never had to opportunity to try it. I also did not realize it had real meat in it, it really sounds like a rich mix of ingredients 🙂 I’m so glad you found this handwritten recipe card, those are just some of the best treasures! I hope you all had a wonderful Christmas!! xo
David Scott Allen
December 28, 2025 at 4:33 pmIt is really a treat for me, Marcelle — and I think you would like it, too. Merry Christmas and Happy New Year to you all! xo
Valentina
December 31, 2025 at 2:34 pmI’m intrigued as I’ve never made anything like this. It’s on my culinary bucket list. 🙂 My favorite part of this, though, is Nana’s written recipe! Nothing better than a hand-written, food-stained recipe from family. So much history on that paper. Happy New Year to you and Mark. 🙂 ~Valentina
David Scott Allen
December 31, 2025 at 2:43 pmI think this is definitely worth trying. I am not a fan of the fruit mincemeat that one buys (or makes) these days. I loved the texture with the beef — and the amazing feeling on your lips after. It is the best lip balm! I, too, love handwritten recipes, Valentina — I have just a few from my mother and grandmothers, and I cherish them.
Raymund
January 6, 2026 at 11:31 amThe way you decoded your Nana’s notes and turned them into something workable today really highlights how much history is wrapped up in these old cards. That finished pie must taste like pure nostalgia.
David Scott Allen
January 7, 2026 at 1:39 pmMy mom’s (and Nana’s and Gramma’s) old recipe cards are some of my favorite heirlooms. Thanks, Raymund.
Carol
January 12, 2026 at 5:39 amI found your blog by chance through Mimi…I know meat was used in Mince pies years ago in the UK; however, I have only made sweet mincemeat with no meat, but suet. Yours looks and sounds delicious, and one I will definitely be trying this coming Christmas.
David Scott Allen
January 12, 2026 at 1:11 pmThanks, Carol — and thanks for signing up! Mimi is a wonderful colleague, as you know — always os positive and upbeat! I hoppe you do get to try Nana’s mincemeat — and that you love it as much as I do.