This recipe takes traditional Christmas fruit mincemeat and gives it a couple of Karoo twists. Bottle it in sterilised jars and top with melted wax. It will keep almost indefinitely. So would you if you were as well pickled as this.
Using sheep’s fat was a bit of a gamble but I had a hunch that it would work, and it surely did. Sheep’s tail or flank fat can be rendered at home, slowly on a low heat for a long time, and then strained if you like.
Mine still had some tiny in it, which I don’t see as being a problem, so they’re in the mince that is now in jars in the fridge. It only lends even more character. Otherwise use suet, which is the fat around the loins and kidneys of sheep; a good butcher should be able to oblige.
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