Here is a brief history of Mincemeat
It appears that my recipe is pretty traditional - and about 500 years old at that. Eric and I keep sticking our noses in it, inhaling deeply and soaking in the rich spiciness. It has a tangy quality, and a lovely glossy sheen. It will be absolutely divine in a nice homemade pastry with a huge dollop of whipping cream.
So, for those of you who have never dared maketh the Myncemeat, it's pretty simple. I suppose you could even half the recipe so you do not yeild such gargantuan proportions.
And here is the finished product. And the good news, there is relatively few dishes to clean.
16 hours ago