Sally Abé's mincemeat recipe is packed with dried fruit, spice and brandy for the ultimate Christmas preserve. Use to fill mince pies, of course, or even use to infuse whisky to make a fabulous festive cocktail.
Mincemeat was originally made with chopped meat mixed with sugar and spices, hence the name. Over the years the British public tastes have changed significantly and we have adopted mincemeat as a sweet pie filling at Christmas. Mincemeat is normally made with beef suet, but I prefer to use the vegetarian version so that they can be enjoyed by everyone.
