Robertsons Mincemeat 2.72KG

This is almost too rich right out of the package, but for years my family has made mince pies by adding some Granny Smith apple -- one apple per 9-inch pie. Cut the apple up fairly small and cook it with a little butter; if you put it in raw, it will cook fine, but release too much juice and make the pie soggy. And nobody wants soggy bottom! You can also add -- and cook off -- a little booze if you are so inclined. Brandy, rum or even Grand Marnier. My biggest hit lately was using this mincemeat, plus apple, in little tarts following Paul Hollywood's recipe, which you can Google. It uses a crust that is almost like a shortbread cookie dough. Delicious. This tub of mincemeat is a lot, so plan on making lots. The good news is that it's also good as an ice cream topping.

great value delicous

The contents of the product was leaking out and I would be afraid to use as it has been exposed to air and was not refrigerated

My family loves mince pies. We even will eat it cold for breakfast! When the brand I had been using stopped producing mincemeat, I had to find a substitute and tis comes very close. There is a sharper, slightly more tangy taste to this, but as a substitute for Nonesuch it's really quite good. The container is huge, so I froze a few portions. Recommend.

Perhaps the flavor is good but the amount of sugar blew me away. If you're a person that doesn't care for things too sweet, I would avoid this.

I open the bucket transfer mince to a plastic bag, add 2 finely chopped, peeled Bramley apples (envy or Granny Smith's will do), 2 cups finely chopped walnuts, and 4 very finely chopped dried oranges from Trader Joe's. Then add 1/2 cup Glenmorangie Scotch, or the same amount of Powers Gold Label Irish whiskey - press air out - squeeze mix it all up and wait 3 days (or more) in the fridge before making little pies.Crust is always shortbread: To make the pastry, rub 225g cold, diced Kerry Gold butter into 350g plain flour, then mix in 100g golden caster sugar and a pinch of salt. Combine the pastry into a ball – don’t add liquid – and knead it briefly. The dough will be fairly firm, like shortbread dough. You can use the dough immediately, or chill to better handle it. If you roll it out and cut it be sure to handle as little as possible.Preheat the oven to 375F. Line holes of two 12-hole small tart tins, by pressing small walnut-sized balls of pastry into each hole, prick air holes. Spoon mincemeat into the pies, leaving enough room for a top.Take slightly smaller balls of pastry than before and pat them out between your hands to make round lids, big enough to cover the pies, & prick tops. Top the pies with their lids, pressing the edges gently together to seal – you don’t need to seal them with milk or egg as they will stick on their own. (The pies may now be frozen for up to 1 month).Beat 1 small egg and brush the tops of the pies if gloss is desired. Bake for 20 minutes until golden. Leave to cool in the tin for 5 minutes, then remove to a wire rack. To serve, you may prefer to lightly dust with icing sugar. They will keep for 3 to 4 days in an airtight container at room temperature.

I have always loved Robertson's mincemeat even as a child in the UK. This brand is way tastier than others I guess for their secret ingredients ! The tub is tremendous value and sought after by me during the festive season. My two grandkids cannot get enough of Grandma's pies.

Decent mincemeat at a great price. But it is A LOT OF MINCEMEAT. Be prepared to use it... says use in 6 weeks from opening. I didn't and froze the rest. Hope it holds up - expect it will, though. If I remember to update this when I thaw it out for use I will.