A simmering pot of mincemeat announces the holiday season with its heady, spicy aroma, but this one is meat-less. The suet and beef from the old recipes are gone, and the fruit flavor has been increased with apple juice concentrate, which also acts as a sweetener. As supermarket candied citrus peels are usually tasteless, look for high-quality imported ones. Some mincemeat is aged for months, but this one is ready to go the day after making. The result is a multi-colored and deeply-flavored mélange that tastes different with every bite.
