Either you’re a fan of mincemeat or you’re not. I am. I offer a large?batch recipe that yields 12 cups because it takes time and effort to make, so you may as well make a lot of it. You may not necessarily need that much, depending on the size batch of Mince Pies you make. If you don’t use it all, beribboned jars of mincemeat make great gifts throughout the holiday season. Or you can store any remaining jars in a cool, dark place for up to a year. <br /> <br />Note: The recipe classically calls for beef suet, the fat that is closest to the kidneys. I’ve found it difficult to get suet in small quantities, so we take a whole rib eye or sirloin and clean only the purest white fat off of the surface. We then grind and freeze it, so it can be sliced into pieces that look similar to suet when it’s ground. <br />

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