Omg I did not understood mincemeat until I made it from scratch (even the peel). Truly an amazing recipe that I intend to make every year…very worth the effort. I can’t find suet so use clean raw fat from grass-fed beef steaks instead. That was a little scary the first time, but no one has gotten sick 💪 and it adds umami but no flavor of its own. This time I used homemade candied yuzu peel and forgot the egg wash 🙄 so they don’t look as perfect as usual, but amazingly delicious anyway.
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