I know that was true with me, lol.

Thanks for the recipe ADC. When i looked over the recipe I could smell it cooking in my mom's kitchen.

Lol. Lost me at the raisins

Our recipe is similar. No juices.....but does include currents and pickled spiced peaches in the mix.

Mince MEAT is a traditional Christmas holiday desert........as animals were butchered this time of year for for the holidays, plus it was now cold enough to hang beef in a shed or somewhere without refrigeration. It aged on the hook. Just go cut off what you needed for that meal. What was leftover in the Spring when weather started warming up was canned. Offer an old timer some canned beef....the kind with a suet cap on it......and watch his face light up. They remember.

In our world, the meat for mincemeat came from scraping the head.....cheek meat and such........from a head that had been cooked in a pressure canner. When that animal was butchered, noting went to waste. Now days, it's a big chuck roast. Cooked up, then shredded or chopped fine. Like gooseberry pie, mincemeat tends to be a love it or hard pass. Really no different that a pastie, except it's fruit instead of taters or rutabaga.

Make it every year from either deer or moose meat