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A recipe from the good old days, when mincemeat was what it said it was, a highly spiced preserve containing real meat. Make it at least a week, ideally a month, before you use it. Mince pies made with this are less sweet than the usual fare, and have more body and substance. I guarantee you will love them. This mincemeat also makes a great stuffing for a loin of pork.
Makes: Makes 6 500g jars
This recipe was first published in December 2002.