text: A recipe for apple mincemeat appears in a 1910 issue of The Irish Times, made with apples, suet, currants, sugar, raisins, orange juice, lemons, spice and brandy.
  There is also a similar recipe using green tomatoes instead of apples to create mincemeat in the 1970s book Putting Food By.
  20th century
  By the mid-twentieth century, most mincemeat recipes did not include meat, but might include animal fat in the form of suet or butter, or alternatively solid vegetable fats, making it vegan. Some recipes continue to include venison, minced beef sirloin or minced heart, along with dried fruit, spices, chopped apple, fresh citrus peel, Zante currants, candied fruits, citron, and brandy, rum, or other liquor. Mincemeat is aged to deepen flavours, with alcohol changing the overall texture of the mixture by breaking down the meat proteins. Preserved mincemeat may be stored for up to ten years.
  Mincemeat can be produced at home. Commercial preparations, primarily without meat, packaged in jars, foil-lined boxes, or tins, are commonly available.
  Mince pies and tarts are frequently consumed during the Christmas holiday season. In the northeast United States, mincemeat pies are also a traditional part of the Thanksgiving holiday.
  Like other pies, mince pies are sometimes served with cheese, notably cheddar.