Mincemeat often requires an overnight soak in the alcohol, often brandy, to plump up the dried fruit. Some recipes require a cooking stage, to heat the mincemeat through and help to seal the jars.

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There are many varieties of mincemeat in the shops now, and most are suitable for vegetarians but do check the label. You can always customise a jar of mincemeat by adding citrus zest (oranges and ...