Description
The sweet and spiced fruity filling we now think of as mincemeat is a pale imitation of the minced meat (and spice, preserved with brandy) of long ago that was served as a main course, instead of a dessert. As spices and fruit became more commonly available historically, the recipe shifted from savory to sweet. This recipe bridges the gap, providing a filling that’s familiar (if richer and tastier) while still including not only the beef fat (suet) but also some meat itself.
Use this filling to make classic mincemeat tarts or stuff into a cored-out apple to make this most incredible baked apple you’ve ever had.
