Mincemeat pie filling is perfect for the holidays. Full of traditional spices and fruit, it makes a great little pie for holiday parties.
For the longest time, mincemeat was one of those things I never really understood. Based on its name, I always thought it contained actual meat, such as beef - but whenever I saw jars of mincemeat or mince pies advertised at the grocery store, they were always marketed sans meat and as an easy dessert option.
It wasn't until I began canning that I learned there are more than a few different types of mincemeat filling - some with meat, some with fruit only, and some with a combination of both - and even more variations on recipes for each type. Mincemeat is a traditionally English recipe, though there are variations across the world now - from Australia to South Africa, to Canada and further. It's been around since about the 15th century, which will tell you this is a pie filling with some staying power.
Since I was mainly interested in the sweet mince pies served around Christmas time, I set to work looking for a fruit mincemeat that would make a great filling for my holiday pies and bars. I made my own candied citrus peel for use in the recipe, but you can use store-bought if you're short on time. Of course, feel free to use your own favorite spices and liquor as well - make your own variation on this tasty filling and start a new holiday tradition!
You don't have to relegate mincemeat to only filling pies either. Consider baking it into a bar, serving it as an ice cream topping, or maybe even to go alongside goat cheese in mini phyllo dough cups for a sweet and savory appetizer. The sky is the limit with this tried and true recipe.
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