There will not be much - basically flecks of suet, rather than anything more. Jarred mincemeat is an almost entirely sweet affair - don’t expect a savoury counterpoint. Same goes for most homemade recipes. On the one occasion that I mentioned when I made my own, I used this recipe (looking at the original book’s publication date, I see this will have been 1990) - http://www.deliaonline.com/recipes/cuisine/european/english/home-made-christmas-mincemeat.html
