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.