I bought a jar of Siansbury’s premium “own label” mincemeant and it’s now had a good splash or two of sweet sherry added. I already had half a jar of last year’s in the cupboard - that’s also had a splash of the sherry to perk it up. Mince pie making and other Xmas preparations for the freezer on the agenda for next weekend (chestnut stuffing for the turkey and a lamb casserole of Boxing Day).
You are lucky to be in UK, Harters, where there are more good choices.
In fact, not true in this case. There was the premium one I bought, their basic one (which just looked basic, with no texture) and the aforementioned Robertson’s (not Robinson). With mincemeat, I work to the assumption that a spalsh of booze will help anything along.
We can only get Robertsons and Cross & Blackwell in Florida. And as soon as you see it you have to buy it or it’s gone.
Making my mince pies next week to bring to work, and for eating at home of course.
In Honor of (the failure of) Oliver Cromwell’s attempts to ban mincemeat pies and Christmas:
The high-shoe lords of Cromwell’s making
Were not for dainties – roasting, baking;
The chiefest food they found most good in,
Was rusty bacon and bag-pudding;
Plum-broth was popish, and mince-pie –
O that was flat idolatry!
Mele Kalikimaka a me
Hau’oli Makahiki Hou,