I can hear it now. “This is NOT mincemeat!” But you are in for one heck of a surprise, especially when the smell of this recipe starts drifting through every room of the house. If you close your eyes, you’d swear you were transported to our ancestors’ kitchens.
If you have children who have never tried mincemeat, give this a shot. When it has cooled sufficiently, simply place the recipe below in a pie shell and top with another pie crust on top. Vent and bake for 40 minutes, or until the crust is golden brown. Remove to cool completely before serving.
This mincemeat recipe can be used in any cookie, tart or holiday recipe that requires mincemeat.
For more recipes by The Yankee Chef, click here.