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.

Remove from the heat and stir occasionally as it cools. Break the mincemeat sponge into pieces and put them in the bottom of a serving dish. Sprinkle with a little sweet wine or Marsala or dry sherry.

Feeling adventurous? Add a bit to a pork or game entrée. Mincemeat is one of the best ways to preserve an abundance of fall pears. This delicious conserve makes a New England traditional spicy ...

Up until the 18th century, recipes for mincemeat pies consistently featured meat, fruit, and spices to create a kind of savory, yet sweet dish, which isn't all that unusual when you consider ...