FAQs | None Such® (2024)

FAQs

Is Nonesuch mincemeat still being made? ›

Mincemeat Products

Our condensed mincemeat is returning. We appreciate your patience while we focus on production. Please click here to enter your email to be alerted as soon as our boxed condensed version is available for order online or in a store near you for the 2024 season.

None Such Mincemeat has seasonal distribution throughout the United States. If you cannot find None Such Mincemeat in your grocery store, please notify the store manager.

The Merrell-Soule Company, manufacturer and distributor of canned goods, successfully introduced condensed mincemeat under the None Such® brand name for Borden. Merrell-Soule Company was purchased by Borden in the late 1920's.

Ingredients: Water, Corn Syrup, Raisins, Dried Apples, Molasses, Corn Starch Modified, Distilled Vinegar, Dried Orange And Lemon Peel, Salt, Spices, Beef, Fruit Pectin, Natural Flavor.

Mincemeat isn't difficult to make, but it has a lot of ingredients, which can make it expensive to produce in small batches, and it requires at least a day's advance planning to let the ingredients sit.

Cover and leave for at least a fortnight. Will keep in the fridge for up to 6 months.

You can also freeze both commercial and homemade mincemeat to extend its shelf life up to 6 to 12 months.

By the 18th century it was more likely to be tongue or even tripe, and in the 19th century it was minced beef. It was not until the late Victorian period and early 20th Century that mince pies dropped the meat and had all fruit fillings (albeit with suet). Even today there are traditions associated with mince pies.

The high sugar content of mincemeat, enhanced by fat and perhaps alcohol, means mincemeat can be stored at a cool ambient temperature for many months. Once opened it will keep for even longer refrigerated.

The "mince" in mincemeat comes from the Middle English mincen, and the Old French mincier both traceable to the Vulgar Latin minutiare, meaning chop finely. The word mincemeat is an adaptation of an earlier term minced meat, meaning finely chopped meat. Meat was also a term for food in general, not only animal flesh.

Does Mrs Smith make mincemeat pie? ›

If she was feeling lazy, back then Mrs. Smith's made a perfectly acceptable frozen mince pie, so we often had those, too.

Traditionally mincemeat is made with suet, a form of fat taken from beef or mutton. It's highly saturated and useful for making pastry, puddings and holding mincemeat together. Vegetable suet looks similar to animal-based but is is usually made from a highly saturated fat like palm oil.

Unfortunately the company who bought it has decided to discontinue! Get it while you can-the cookie recipe is on the box and they're awesome. Sadly you cannot replicate the cookies properly using the jarred minced meat/they do NOT come out well. Pricey but worth it!

So easy to make and once you taste this rich, sweet, and spicy preserve you will never buy it again. In the beginning Mincemeat was made with meat (hence the name), along with eggs, dried fruits and spices. Over time, beef suet (kidney fat) came to replace the meat and the eggs were dropped completely from the recipe.

Mince is ground or finely chopped meat. Mincemeat, if referring to the mincemeat in pies, is a mixture of finely chopped dried fruit, nuts, sugar, spices and alcohol, sometimes containing minced meat, sometimes not.

Nowadays, it's easy to find mincemeat pies still made with beef suet and a small amount of minced meats (usually beef). All-vegetarian mincemeat pies are readily available as well, especially if you purchase a premade jar of mincemeat filling.

Watch Operation Mincemeat | Prime Video.