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About this recipe: To me mincemeat is indulgent and purely festive. This version has a lot of brandy in it but really you can choose what spirit you'd like to use. It's great in mince pies, tarts and oddly in ice cream or on toast or straight from the jar.
Wax discs aren't necessarily needed as a little melted butter poured in top of the jarred mincemeat will help to form a seal needed to preserve it.