For Patrick, this mincemeat is a must have. It is something he uses all year round and not just for Christmas. From stollen, mince pies to hot cross buns and fruit loaves to raisin swirls; once you have made a batch you will find yourself dipping into it throughout the year. This mincemeat is best made in advance, the more time you can give it the better. We usually make ours around October to give as much time as possible for all those winter spices, soaked fruits, and rum and brandy get to know each other. I recommend keeping the extra as it’s also perfect around Easter when it comes to making hot cross buns.