Going back a few hundred years, mincemeat included meat seasoned with spices. Overtime it has evolved into a seasonal blend of dried and fresh fruit with mixed spices, sugar and fat.
The fat is warmed and coats all the ingredients preventing the fruit from fermenting.
This year my challenge was to try and make as much of the preserve as possible using my own ingredients.
Of the 13 ingredients, 6 were home grown (shown by a *), I am sure I can do more by substituting some of the dried fruit for other types of fruit. The ingredients are fundamentally (in order of quantity):