Delicious Holiday Mince Pie with Beef

This is the kind of mincemeat that gets ladled into a stoneware crock the day after Thanksgiving and stays cool in the cellar through Christmas Eve. Four pounds of cooked, chopped beef join two pounds of suet, nine quarts of apples, a gallon of sour cherries with juice, four pounds of raisins, three pounds of currants, candied citrus peel, two pounds of broken nuts, warming spices, and as much brandy as the cook decides to add.

The sour cherries are the surprise. A gallon of them with their juice contributes the tart-sweet edge that lifts this above plain raisin-and-apple mincemeat. The cherry juice keeps the filling moist during the long cook and adds ruby color.

Coriander is the second unexpected spice. Most mincemeat sticks to cinnamon, mace, cloves, and nutmeg, but the teaspoon of ground coriander here adds a subtle citrus-floral note that plays beautifully against the cherries and brandy.

Cook everything slowly for two full hours. The mixture starts wet from the cherry juice and cider and gradually concentrates into a thick, glossy filling.

Use this mincemeat in double-crust pies and add another splash of brandy at assembly for extra warmth.

Pro Tips

• Use sour pie cherries (Montmorency variety) packed in their own juice, not sweet cherries. The tartness is what balances the sugar and dried fruit.
• Cook in a heavy enameled cast iron pot or Dutch oven to prevent scorching during the long simmer. The filling thickens significantly and a thin pot will burn the bottom.
• Stir more frequently during the second hour. As liquid evaporates, the bottom is more vulnerable to sticking and scorching.
• Toast the nuts in a dry skillet before breaking and adding to the pot. Untoasted nuts taste flat against the rich, spiced filling.

Variations

• Swap the broken nuts for chopped pecans, walnuts, or almonds for different flavor profiles.
• Add 1 cup of bourbon or dark rum alongside (or instead of) the brandy for a Southern twist.
• Replace 2 cups of apple cider with port wine for a deeper, richer fruit-and-wine note.