As a child, xx yrs ago, Grandma lovingly made pie for me. I think she liked it too and was glad for the excuse. None-Such is the jar mincemeat I use. Had no idea what was in it. I'm the only person in my family who likes it. Maybe bars would be better so I can freeze them seperately and take out 1 when I really want a sugar fix.

My mother-in-law made some kind of steamed fruit pudding with hard sauce (sugar and butter and vanilla). Loved that too. One recipe made enough for 20 families. Kinda like fruit cake. You can't give it away. No longer have a recipe. Again freezing it 1/2 cup at each dollup.

Having grown up in Pennsylvania "Dutch" country, mincemeat to me has to contain meat products, usually beef and suet. A mince pie w/o meat is just a glorified raisin pie, IMO. I loved mincemeat pie as a child, and still do, though I indulge only rarely because it doesn't help my cholesterol level! Once I even made it from scratch, using a recipe in the Ball Blue Book. It turned out well, but I find it too scary using a pressure canner. Thankfully, I live near a market that carries authentic mincemeat produced by Groff's Meats in Elizabethtown, PA.