I know that a variant of this question comes up often....

I just made Ellie Topp's Small Batch Preserving Apple-Cranberry Mincemeat recipe. It's pretty dry which is not surprising since it called for such a small amount of water. I noticed that the BBB recipes called for vinegar, but only 20 minutes of processing for quarts vs. 30 minutes of processing for pints in Ellie Topp's recipe.

I only want to store this until Christmas. Should I keep it in the refrigerator? It's deelish. I may have been a bit heavy handed with the brandy, mind you, but strictly for it's preservative effect ;)