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Making Mincemeat of Seasonal Food

Making Mincemeat of Seasonal Food

Duerr’s has combined both traditional and unusual combinations to create delicious Christmas fayre

F Duerr and sons has created a selection of the most decadent mincemeat flavour combinations available just in time for Christmas; the occasion for ultimate indulgence.

Food lovers everywhere will revel in the Christmas offerings that combine the very best of the traditional festive flavours; Cranberry and Port, Brandy and Ginger. But Duerr’s has sprung a few surprises in the new line up to satisfy even the most adventurous foodie by producing an Amaretto and Apricot mincemeat as well as offering a Dark Chocolate mincemeat that will have St. Nicolas clambering down the chimney.

Mince pie fans won’t know which flavour to try first and the diverse selection guarantees that even the most staunch mince pie detractor will have a reason to try one!

Each jar in the new mincemeat range also carries the Duerr’s Easy Open Orbit lid to take the hard work out of opening the jar. The lid, introduced to the grocery market by Duerr’s has signalled the end of stubborn glass jar lids.

To open the jar, the user simply twists the ring in the same way as opening a normal twist-off lid. Twisting the ring firstly loosens the ring, then smoothly pushes the panel away from the jar to break the seal.

Duerr’s have been making preserves for all the family for 130 years. The recipes, originally created by Mary Duerr have been handed down and updated through five generations and are now made by her great, great, great grandsons Mark and Richard Duerr.

Richard Duerr, Sales and Marketing Director, comments, ‘There has been something of a gourmet revolution in the UK over the past few years, but at Christmas time baking and cooking every item from scratch is far too much work. We’ve put the hard work into creating these Christmas delights so put your feet up and enjoy our new flavours.’

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