Christmas Mincemeat- pies and tarts

[Lallans]

Eggnogg is being discussed on another thread and fruitcake came up on the suprisingly popular oatmeal thread; it must mean that Christmas is near! So now I'm wondering if there are any XMTS fans of one of the most traditional Christmas foods of all, mincemeat. I refer to fruitcake's fatty cousin, generally used as a filling in pies and tarts. Mincemeat was once so much a part of Christmas that the use of it in December was banned by the Puritans in the UK and the American colonies, but it was always a favorite in my house. My silver haired mother still makes it in almost the old fashioned way, starting out with ground beef but omitting the equal amount of beef suet in the old recipies, lots of sugar, dried fruit, and spices. One slice of a mince meat pie will set you up for a day of chopping firewood etc, which, tastiness aside, I'm sure is one reason why it was so popular- and it would have used up otherwise uneatable amounts of suet too. Anyone a fan?

[gary meakin]

Big fan...but I'm pretty sure my mother poured it out of a can and on to the pie crust. Still loved it. Then and now.

[ThistleDown]

Eggnogg is being discussed on another thread and fruitcake came up on the suprisingly popular oatmeal thread; it must mean that Christmas is near! So now I'm wondering if there are any XMTS fans of one of the most traditional Christmas foods of all, mincemeat. I refer to fruitcake's fatty cousin, generally used as a filling in pies and tarts. Mincemeat was once so much a part of Christmas that the use of it in December was banned by the Puritans in the UK and the American colonies, but it was always a favorite in my house. My silver haired mother still makes it in almost the old fashioned way, starting out with ground beef but omitting the equal amount of beef suet in the old recipies, lots of sugar, dried fruit, and spices. One slice of a mince meat pie will set you up for a day of chopping firewood etc, which, tastiness aside, I'm sure is one reason why it was so popular- and it would have used up otherwise uneatable amounts of suet too. Anyone a fan?

It's a labour of love in our kitchen, though it is made at the same time as we put down the plum puds, in November. Jars of mince meat are all lined up in the pantry and ready for rolling out the pastry next week.

[Mark Stephenson]

...just goes to show how clueless I am. I thought this thread was about piesmade by rowdy ladies. <grin>

[Ozark Ridge Rider]

I make it with lean venison. Had to suss out the recipe my mother used, and not sure I was totally successful, but it tastes like hers, and is good. I too, eschewed the added fat. We don't need that now.

Even so, it is anything but low calorie.

I've already had requests for pies at two parties we're going to this year.

[BoldHighlander]

Anybody have a good recipe they care to share?

[BoldHighlander]

Big fan...but I'm pretty sure my mother poured it out of a can and on to the pie crust. Still loved it. Then and now.

My only real experience with mincemeat pies were store bought

...however I'd give a homemade one a try.

[piperdbh]

Never tried it.

[Avonlea22]

I've never tried it but have always wanted to. I too would be interested in a recipe

[Big Mikey]

Our family eshews the meat in all recipes and instead makes an all fruit version. It is still very tasty and more likely to appeal to a broader range of folks.