Mincemeat

Even in Ireland, many of us tend to buy our mincemeat these days. It’s partly that we may have forgotten to plan ahead—it has to mature for at least three weeks—and also that store versions can be so good. Because we tend not to have cool dark pantries in America, when I make my own mincemeat, I store it in the refrigerator. This version makes a good quart, enough for a round of mini mince pies, and also for a mince tart. The only challenge may be finding