The word Mincemeat doesn’t quite inspire the same rapture that it does in England, most likely due to the name. Meat isn’t something normally associated with dessert in many places (although I had an interesting chocolate and beef pastry in Sicily), but traditional mincemeat is indeed, a wonderful addition to holiday desserts. To make it, one must get suet from a butcher, which posed a challenge for me the first time I made it in France. When I mentioned I needed beef fat to make a dessert to a boucher in Paris, from the look on his face, he wasn’t exactly sure what I was going to make with it. Or, I guess I should say, he wasn’t exactly convinced I was in my right mind. (Which wouldn’t be the first time that happened to me here.)

Not everyone wants to make traditional mincemeat, which is a bit of a chore, but there’s another way to get the wonderful flavors of candied peel, spices, dried fruit, and brandy, in your desserts, and that’s to make quick mincemeat.

Continue Reading Quick Mincemeat recipe

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