Sugar, Apple (26%), Vine Fruits (26%) (Sultanas, Raisins, Currants), Candied Mixed Peel (4%) (Glucose-Fructose Syrup, Orange Peel, Sugar, Lemon Peel, Citric Acid), Vegetable Suet (Palm Oil, Sunflower Oil, Treacle, Preservative: Acetic Acid, Mixed Spices, Acidity Regulators: Citric Acid.
Please note ingredients in BOLD. Suitable for Vegans.
Hain Daniels Group,
4 Killingbeck Drive,
COUNTRY OF ORIGIN:
Store in a cool dry place. Refrigerate once opened and consume within six weeks.
Mincemeat: the culinary classic from England
Mincemeat is a mixture of spices and dried fruit that is used in the hearty cuisine of countries such as England, Ireland and the USA. Especially at Christmas time Mincemeat is a popular filling for Mince Pies or Mince Tarts. At Thanksgiving in the USA Mincemeat is usually served as Mincemeat Pie: a typical side dish with the famous turkey. Mincemeat traditionally consists of dried fruit, brandy, spices and beef kidney fat, beef or venison. Modern variants of Mincemeat do without the meaty components. The Robertsons Mincemeat Classic, which you can buy here in the online shop of British Shopping, is a vegetarian version of the classic Mincemeat.
History of the Mincemeat
Early Mincemeat recipes go back to the Middle Ages. There are known English recipes from the 15th, 16th and 17th centuries which describe a mixture of fruits and meat and which were used as filling for pies. The early Mincemeat recipes were mainly made with wine and vinegar, which were replaced in the 18th century by spirits such as brandy. Cinnamon, cloves and nutmeg were added in the late Middle Ages and early Renaissance. Since the 20th century, recipes without meat, but with a similar mixture, have also been called mincemeat.