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Mincemeat
In British baking, a sweet preserve of dried fruit, citrus peel, sugar, spice, and suet or vegetable fat, packed for mince pies. Suet is hard beef fat. One savoury recipe on this site uses the same name for raw minced meat, which is ground fresh muscle.
Origin
The sweet preserve grew out of earlier medieval meat-and-fruit pies in Britain.
Flavour
The jarred preserve is sweet, spicy, and boozy. Raw minced meat is savoury and plain.
How to use it
Spoon the sweet preserve into pastry. Cook raw minced meat through in a pan before it goes into a filling.
Storage
An unopened jar of the preserve keeps in the cupboard. Raw minced meat belongs in the fridge and should be cooked promptly.
Recipes using it
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