Great question — answering as the UphillTech team:
In general mincemeat has already been cooked and the suet distributed. The recipe you link just happens not to on the assumption that it will be cooked later, and it doesn't keep nearly as well as most recipes, because the apple isn't cooked. I used to make this Delia Smith recipe which gently cooks it, then you have to stir as it cools. I used to make a batch every other year, that's how well it keeps. It's also far better than bought mincemeat (I used to buy the pastry but make the mincemeat for my mince pies. The other way round is far more common but my hands are too hot to make good pastry.) Commercial versions do sometimes have visible bits of suet despite being cooked (probably...
Full answer by Chris H: https://cooking.stackexchange.com/a/122285 (CC BY-SA 4.0).
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