...and then eat it. I no longer pretend it's for a pie. I eat it right out of the jar. It's the perfect blend of smooth and texture, sweet and tart. I don't know how I lived without it, but I won't anymore. I may try it with a scone but I'm not sure I want to sully the experience.

The taste of tradition, I was going to make my own but this is good with home made pastry or bought in puff pastry. It's a tad expensive in the US - that's my main gripe.

This product is great I have tried 3 different mincemeats recently, this being the third. The Cross and Blackwell is very sweet, too much so for me but with a nice citrus flavor - it's my least favorite. The None such classic from Borden isn't as mushy as the others - it has more body and is the least sweet. It does lack a good citrus edge so adding your own helps and adding a few apples and some rum cuts the sweet edge to a very nice flavor. My favorite. This product fits in the middle of those two. It is sweeter than the Nonesuch but not nearly as sweet as the Cross and Blackwell. This also has a very nice and very pronounced citrus flavor which I greatly enjoyed. I think most people would be happy with this. I took the Nonesuch and mixed in some of this (3 nonesuch to to 1 Norfolk) and added some rum and apples --- perfect!! They complement each other exactly right. For me, this combination works fabulously. But I believe anyone would be very happy with this Norfolk product all by itself. And it's a good price although the jar size is half of what the others are. Still - worth the price.

It's crunchier than I remembered, but the taste definitely brings me back to my time in England, unlike the US-made pie fillings.

I prefer the Nonesuch, but when making mince pies for folks who don't want any meat in their mincemeat (Nonesuch has trace beef, I suspect just beef suet?), this is a fine alternative. I should note that I've only tried those two, so am not a great judge of what mincemeat ought to be, or what's ideal, traditional, or authentic. I think I do okay with tasty vs not tasty. I made my pies with a little apple and orange added, per a Paul Hollywood recipe.