Homemade Slow Cooker Mincemeat: Better Than Store-Bought

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  1. Combine all ingredients except brandy in your slow cooker. Stir thoroughly to incorporate.
  2. Cover and allow the mixture to rest overnight if possible (this helps the flavors begin to develop).
  3. After resting, stir again. Cook on low for 6 hours or on high for 3 hours, stirring occasionally.
  4. Turn off the slow cooker and allow the mixture to cool gradually, stirring periodically to prevent fat separation.
  5. Once cooled, stir in the brandy thoroughly.
  6. Transfer the mincemeat to sterilized mason jars. If using jars with seal buttons, they should naturally depress within a day.
  7. Store in a cool, dark place for up to 2 years, or enjoy immediately.

Whether you’re preparing for holiday celebrations or simply want to create a special homemade treat, this Slow Cooker Mincemeat will become a family favorite. The rich, complex flavors develop beautifully over time, making this recipe a wonderful autumn tradition that can be enjoyed throughout the year.

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