Hi Roz,

I would think it would work perfectly. Last week I made chutney in mine & it has turned out fine. The only thing you might have to do is that near the end of cooking time is to turn it up to high to let it bubble away any surplus liquid (leaving the lid half open). I had to do this. remember if you put alcohol in it to do it right at the end.

Sorry I don't have a recipe because I was making it up as I went along.

I love my slow cooker & as I too am about to have a new kitchen  I will be in the same boat as you......Good luck to both of us...I say !!  

I have never made traditional mincemeat as I can't stand the taste/texture of the suet & the way it coats the roof of my mouth I Have made another version which uses ground nuts instead of the suet. In my family we always cooked our mincemeat as otherwise it fermented after a while.

Fiona has a good recipe & tips

https://www.cottagesmallholder.com/best-mincemeat-r.....ddings-123

Here is another variation

http://www.allotment.org.uk/recipe/1065/suet-free-.....at-recipe/

I love mincemeat and always use the delia recipe...with extra alcohol and a few extra additions of bits I like most, almonds and cherries. We use it on and off during the year too, I love a bakewell tart/pudding type thing but with mincemeat instead of jam.

Don't see why you can't do it in the slow cooker