My UK and US friends are probably familiar with mince meat - a mixture of finely chopped apples, raisins, spices, suet, rum or brandy and sometimes meat, used especially as a pie filling.
But your darling Ginger, a recent resident of UK isn’t. So I when I went for my first grocery shopping after arriving Durham, I added a jam spread to my list because I knew I was going to need it to demolish a whole lot of bread before the term ended. Margarine and peanut butter don’t cut it for me. I love them but they are co conspirators with acne.
So my eyes happened on this jam jar labeled classic mincemeat and I thought hmmmm, exotic!
Till I tried it on toast the next day and went urgh! I asked my nearest Brit housemate ‘What kind of jam is this?’ and she said, ‘It’s mince meat. We use it in making Christmas mince pies’.
Okay. That was October so I had 2 months to wait for mince pie season right?? No way.
Never one to be short on innovative cooking – I’ve used it to spice up pancakes and rice puddings.
Last week Wednesday, I finally had my first taste of homebaked mince pies - one of the tutors prepared a batch of mince pies for the end of term Postgraduate meeting.
I’m still not convinced that’s the only thing one can use mincemeat for. Recipes anyone?