Key Ingredient

ELEANOR NAKAMA-MITSUNAGA

Mincemeat

The Christmas season is filled with treats, but a couple of traditional sweets may not be to everyone's liking these days. Fruitcake and plum pudding generally elicit frowns, but mincemeat seems to be the one that people question the most.

Is it really meat?

The basics: Mincemeat was created as a way of preserving meats and meat scraps dating back to medieval times. Various meats were minced and mixed with fruits, spices, suet (essentially beef lard) and some kind of alcohol as a means of preservation.

Mincemeat preparation was very involved, as the meats and fruits were cooked down and in large batches. The mixture was then stored many months to mature.

The meat in mincemeat has long been eliminated in commercial products, which these days generally consists of apples, oranges, currants or raisins, nuts, sugar and spices.

Prepared mincemeat is similar to chutney in texture, with the snappy flavors of cinnamon, nutmeg and cloves.

Where to buy: Prepared mincemeat is available at selected markets through December. Prices vary from $7 to $8 for a mega 29-ounce jar (enough for a pie) or $8 to $9 for a 12- to 16-ounce jar.

Use: Although mincemeat can be prepared from scratch at home, it needs to mature for several months, so a commercially prepared version is your best bet.

Mincemeat pie is the most popular use and remains a part of the traditional holiday feast for many Europeans. Mincemeat can also be enjoyed as a relish in and of itself, or added to cookie, cake and tart recipes.

Try the following unintimidating cookie recipe from Marion Cunninghams' "The Fannie Farmer Cookbook."

Mincemeat Cookies

1 cup shortening
1/2 teaspoon vanilla
1 cup honey or 1 1/2 cups sugar
3 eggs
3 1/4 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 cup chopped nuts
1 1/2 cups mincemeat, drained if necessary

Preheat oven to 350 degrees. Lightly grease cookie sheets.

Cream shortening, then beat in the vanilla, honey or sugar, and eggs.

Mix flour, salt and baking soda together and add to the first mixture, blending well. Stir in nuts and mincemeat. Arrange batter by teaspoonfuls on cookie sheets. Bake until light brown, 8 to 10 minutes.

Nutritional information unavailable.

Note: Mincemeat flavors will vary. You may add 1/2 cup more mincemeat or a teaspoon of cinnamon or a pinch of other spices to pick up the flavor if necessary.

Food Stuffs: Morsels

Eleanor Nakama-Mitsunaga is
a free-lance food writer. Contact her
online through features@starbulletin.com