The history of mincemeat may be traced to England to the 15^th century when it was first made with spices, fruits, and minced meat. The recipe changed over time, and by the 17th century, additional fruits and sweet ingredients had gradually replaced the meat. Mincemeat was mostly produced with a combination of fruits, spices, and alcohol and had gained popularity as a festive delicacy by the 19th century, especially during Christmas. Despite the name's historical origins, mincemeat is still a popular ingredient in pies and pastries today.

Robertson’s Mincemeat

One brand that especially stands out in the UK for being great is Robertson's mincemeat. It is a delightful blend of apples, raisins, and currants and is perfect for creating traditional mince pies and festive treats. It is prepared with high-quality fruits and spices. The variety of apples chosen for the recipes is sweet and flavourful. It is favourite among home bakers for its rich taste. It is used as a filling for pies and tarts and even added to oatmeal or yogurt. Robertson's mincemeat adds a delicious touch to any recipe. It is loved for its homemade taste and is a pantry staple, especially during the holiday season.

A History of Robertson’s Mincemeat

In 1864, Mrs. Robertson opened a small grocery shop in Paisley, Scotland. She had a passion for fruit preservation, and this is how she created the recipe for Golden Shred marmalade. With years, this recipe of marmalade became a favourite among housewives and soon she created other recipes including Silver Shred, Ginger Shred, Mincemeat, and many more.

In 1933, Robertson's was given the Royal Warrant by King George V. This was a demonstration to the brand's commitment to quality and eminence. This prestigious endorsement was later reaffirmed by both King George VI and Queen Elizabeth, solidifying Robertson's reputation as a purveyor of fine preserves fit for royalty.

Robertson's has enjoyed a long-standing association with the beloved Paddington Bear, who graces the labels of their marmalade jars. Paddington's love for Golden Shred marmalade sandwiches has endeared the brand to generations of consumers, symbolizing the timeless appeal and delicious taste of Robertson's preserves.

While Robertson's began with delicious recipes of marmalades, they have also been producing mincemeat since 1891. Mincemeat has now become a staple ingredient for Christmas baking, especially in mince pies enjoyed during the holiday season.

As Robertson's celebrates its rich heritage and storied past, it remains dedicated to upholding the tradition of quality and taste that has defined the brand for over a century. With each jar of mincemeat, Robertson's continues to delight consumers, ensuring that the sweet legacy of Mrs. Robertson lives on for generations to come.

Ingredients of Mincemeat

Robertsons Mincemeat is a blend of delicious fruits and spices. Here is a list of the main ingredients:

• Apples – Premium quality apples are used in making mincemeat. They are the main ingredients of this recipe.
• Vine Fruit – Vine fruits are a mix of sultanas, raisins, and currants. Like apples, they are also an important ingredient in the recipe. They give the recipe both sweetness and a bit of tanginess.
• Candied Mixed Peel – Orange and lemon peels give the mincemeat a chewy and citrusy texture. They help in balancing the recipe of mincemeat.
• Mixed Spices – Spices like cinnamon, coriander, dill, fennel, cloves, ginger, nutmeg, and cassia give the mincemeat a special flavour and taste.
• Sugar – Sugar adds sweetness to the mincemeat.
• Treacle – Treacle, too, gives the mincemeat a sweet flavour.

Recipes With Robertson’s Mincemeat

There are many interesting recipes that can be made with Robertson’s Mincemeat. Here are two recipes that you will love:

Mincemeat Thumbprint Cookies

Ingredients

• 1/2 cup Robertson's mincemeat
• 1 cup all-purpose flour
• 1/2 cup unsalted softened butter
• 1/4 cup chopped pecans or almonds
• 1/4 cup granulated sugar
• 1/4 teaspoon salt

Preparation

• Set your oven to 350°F OR 175°C and add a baking sheet covered with parchment paper.
• Mix the butter and sugar together in a mixing bowl until light and fluffy.
• Add the flour and salt to make a dough.
• Roll the dough into small balls and keep them on the prepared baking sheet.
• Make an indentation in the centre of each cookie using your thumb or the back of a spoon.
• Fill each indentation with a teaspoon of Robertson's mincemeat.
• Sprinkle chopped nuts over the mincemeat.
• Bake for around 10-12 minutes or till the edges turn lightly golden.
• Leave the cookies for a few minutes to cool down on the baking sheet and then place them to a wire rack to finish cooling completely.

Mincemeat and Apple Tart

Ingredients

• 1 cup Robertson's mincemeat
• 1 sheet of pre-made thawed puff pastry
• 1 large apple, that is peeled, cored and thinly sliced
• 2 tablespoons granulated sugar
• 1/2 teaspoon ground cinnamon
• 1 tablespoon unsalted melted butter
• Vanilla ice cream or whipped cream

Preparation

• Set your oven to 200°C or 400°F and add a baking sheet covered with parchment paper.
• Using a slightly floured surface, roll out the puff pastry sheet and place it on the baking sheet that has been prepared.
• Spread the Robertson's mincemeat evenly over the puff pastry, leaving a border around the edges.
• Arrange the sliced apples over the mincemeat in a decorative pattern.
• Take a small bowl and combine the granulated sugar and ground cinnamon. Sprinkle this mixture evenly over the apples.
• Apply melted butter to the edges of the puff pastry.
• Bake the tart in the set oven for around 20-25 minutes or until the pastry turns golden brown and the apples are tender.
• Let the tart cool slightly before slicing and serving.
• Now, serve with a scoop of vanilla ice cream or a dollop of whipped cream.
• Enjoy your delicious Mincemeat and Apple Tart!