A sweet and spicy preserved mixture of dried fruits and spices, with rum or brandy, used for mince pies.
Mincemeat was developed as a way of preserving meat without salting or smoking some 500 years ago in England, where mince pies are still considered an essential dish for holiday dinners just like the traditional plum pudding. It is, very simply, a mixture of fruits and spices that are cooked with or without minced meat and generally doused with brandy, rum, or whiskey. It improves and becomes moister as the weeks pass, so allow it to mature for at least four weeks before using.
A spicy preserve in English cookery that consists of a mixture of dried fruit, apple, suet, candied fruit and spices, steeped in rum or brandy. It is the traditional filling for individual mince pies, served warm at Christmas.
Often associated with Christmas (due to the popularity of mince pies) mincemeat is a sweet mixture of dried fruits, apples, sugar, suet, nuts and flavourings.
spiced mixture of chopped raisins and apples and other ingredients with or without meat
mix of currants, raisins, apples, spices, etc
A sweet spicy mixture of candied and fresh fruits, wine, spices, and beef fat. Earlier recipes for this used beef or venison meat and beef fat. It is used primarily as a filling for pies served during the Christmas holiday season.
a preserve of chopped apples, suet, dried fruits, candied peel, sugar, spices and brandy or rum. It is matured for a month or more and used in holiday pies and in some recipes for fruitcake.
is an old-fashioned pie or tart filling made from raisins and dried currants, apples, candied citron, sweeteners, and spices. Originally, it also included finely ground beef and suet. Bottled mincemeat is available at some specialty markets.
Mincemeat was originally a conglomeration of bits of meat, dried fruit and spices, created as an alternative to smoking or drying for preservation, a variant form of sausage. It should not be confused with minced meat. Mincemeat containing actual meat has become less common over the years; however, many cultures still add minced beef sirloin, or (less commonly) ground beef to the mix.