Thanks for the great mincemeat recipe, PJ, and thanks to the various commenters who posted suet info! The suggestions for brandy substitutions (and the impacts) are much appreciated. My fave use for mincemeat is a shortbread-type cookie bar, with about half spread into a solid base layer and the rest crumbled over the mincemeat spread between. It's easy to make GF and the spacing makes for crispy bits that're a lovely contrast to the soft cookie and moist filling. Sadly that same moist filling makes those disintegrate after about a week, so they have to be eaten quickly or frozen. Tough job, but someone has to do it! LOL

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