Today is Mincemeat Day!
You may have heard stories about mincemeat pie from your grandparents, aunts, and uncles or possibly read about it in a book.
The mix of spiced meat and fruit dates back to 15th century England but it has changed much over the years – in Mzansi, we often mix in seasonal vegetables.
Originally, mincemeat was developed as a way of preserving meat without salting or smoking the meat. The filling was used to make mince pies which were considered to be a part of Christmas holiday dinners.
The modern version of mince pies are made from minced plums, with no meat inside. Many modern recipes contain only fruit, sometimes even with liquor as an ingredient.
Fruit is a popular filling for pies all over the world. Fruit-filled pies are popular in Australia, Canada, Ireland, South Africa, the UK and the USA.
Be prepared for an unusual experience because mincemeat contains spices not commonly associated with either meat or sweeter treats – inside you will find clove, nutmeg, mace and cinnamon as popular additions. It’s then mixed with a blend of alcohol such as wine, vinegar or distilled spirits.
It may be an unusual flavour for many people but eating them very quickly becomes enjoyable.
