This. is. so. good.
No kidding. This is the best mincemeat I've ever made.
This is a picture of the pie I made for Thanksgiving. Would you believe we never cut it until this morning? I confess, I had pie for mid-morning snack as I was leaving late for work (this ol' cold is as nasty one).
This pie sat in the fridge, covered with plastic and ignored because we're still trying to finish up that to-die-for hickory nut cake. But this morning I cut a slice, and oh my. It makes the taste buds sing!
If you've never had mincemeat, it's difficult to describe. It's not like sweet-sweet raisin pie; it's sweet, but tart at the same time, with such a complex blend of flavors that you can't tell where one ends and the other begins.
I wrote instructions for making mincemeat tarts and the recipe for making green tomato mincemeat in earlier posts. I was out of raisins when I made my mincemeat so I used dried cranberries and that seems to have been a happy addition.
Cranberries, grated orange and lemon peel, apples, green tomatoes, a little bit of ground chuck, vinegar, brown sugar, spices--you name it, it's in there. All cooked together, canned and processed in the pressure canner. Sounds terrible when I read it, but believe me--it's good!