That's a nice basic recipe.

I like a little more astringency, so I add some vinegar and citrus juice&peel.

Mincemeat spans from excessively sweet all the way to excessively savory.

I don't store it, so I use almost no suet or lard.

Great use for pressure cooker venison shanks.

Sawzall them up, plop in the pc with a boullion cube and 2 cups water, pc for an hour. Strain, Pick, and chop.

Use the broth in lieu of cider for the stewing.

Out there doing it best I can.