Mincemeat II Recipe - Allrecipes.com
Mincemeat II Recipe

Mincemeat II

Recipe by  

"I have used this for years. If you are a connoisseur of mincemeat, you will be able to tell this is a good recipe while you are cooking it, and you add the spices to the fruit, and it magically changes to that wonderful aroma of....mincemeat! If you want to, you can omit the meat in this recipe. I prefer peach or apricot brandy for this recipe. If desired you can use half beef and half pork rather than all pork."

Back
Next
+ Recipe Box + Shopping List + Menu Print

On Sale Change Settings

Hmm. None of these ingredients are on sale today.

Show ingredients on sale

Sort stores by

Ingredients Edit and Save

Original recipe makes 10 quarts Change Servings
ADVERTISEMENT

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Place meat in a roasting pan and cook until tender, about 1 1/2 hours. Remove meat when done, but do not turn off oven.
  2. While meat is cooking, place cranberries and water in a medium saucepan and simmer on low heat until cranberries begin to split open.
  3. When meat is done grind it together with chopped apples and set aside.
  4. Grind up orange and lemon, peel and all, and place them in a large ovenproof pan. Add cranberries, raisins, cherries, gooseberries, brandy, vinegar, sugar, cloves, nutmeg, cinnamon, and allspice. Combine thoroughly then stir in meat mixture.
  5. Cover pan with aluminum foil and place in oven. Heat mincemeat for 30 minutes, stirring occasionally.
  6. Sterilize enough canning jars and lids to fit all mincemeat.
  7. Place a wire rack in the bottom of a large stock pot and fill halfway with water. Bring water to a rolling boil.
  8. Pack mincemeat into sterilized jars, ensuring that there are no spaces or air bubbles. Fill jars all the way to the top and screw on lids. Carefully lower jars into boiling water using a holder. Make sure jars have at least 2 inches of space between them. Pour more boiling water over jars if necessary, so that they are covered by 2 inches of water. Cover pot and process for 30 minutes.
  9. Carefully lift jars out of water using a holder, and place on a wooden or cloth-covered surface, at least 2 inches apart. Allow to cool, then check seal by pressing on jar lid. A properly sealed lid will not move up or down at all. Mincemeat should be aged for 2 or 3 months before using.
Kitchen-Friendly View
ADVERTISEMENT

Reviews More Reviews

Most Helpful Positive Review
Nov 23, 2010

This recipe for mincemeat is absolutely scrumptious!!! The only problem I found is that it needed more sugar. I made a batch and froze it in Ziplock freezer bags, and it was even more delicious half a year later! Two thumbs-up!!! This is about ten years later, and I just made this recipe again. I'm putting it in FoodSaver bags now and vacuum sealing it. It's SO GOOD!!! Now that my kids are older, I'll be keeping this in the freezer each year! I just measure about four cups of mincemeat and put it in a FoodSaver bag and freeze it. One recipe makes almost 5 four-cup bags. Delicious! Yum!!

 
Most Helpful Critical Review
Oct 11, 2011

While I am sure the recipe tastes fantastic, it is not safe to can in a waterbath. Any meats need to be pressure canned. I would not recommend processing this recipe in the manner described.

 

8 Ratings

Jan 30, 2007

Way better than store bought mincemeat. I made some changes, though. First, I used beef rather than pork. Next, I could not find gooseberries so used dried currants that I plumped up in hot water before using. Also, I only used the zest of the lemon & used only the zest & juice of the orange. I got 5 quarts & 1 pint out of this recipe. Very good to make Mincemeat Bars which is a recipe on this website. Labor intensive, but well worth it if you like mincemeat.

 
Oct 02, 2008

This recipe is nothing like the canned mincemeat you buy in a store! I used venison and did a quarter of the amount of the recipe to test it. Exotic flavor! Yum! --Ginny Carol

 
Nov 05, 2009

My grandparents never canned it. They put this in a crock and let it age with boubon and brandy. They made it in October and let it "marry" until the holidays.

 
Jan 08, 2012

This is very similar to my recipe from my grandmother (born in 1899). It is a Christmas tradition at my house. My husband and all four sons and their families look forward to Mincemeat pies each holiday season. I don't think Christmas is the same without them!

 
Nov 19, 2012

I never had mincemeat before, got curious a few days ago and decided to try this recipe for the holidays...GREAT IDEA!!! It is absolutely delicious!! I only gave the recipe 4 stars becuz I'm not sure how it would taste with the pork, being that i used all beef in my version!

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 231 kcal
  • 12%
  • Carbohydrates
  • 43.8 g
  • 14%
  • Cholesterol
  • 11 mg
  • 4%
  • Fat
  • 2.7 g
  • 4%
  • Fiber
  • 3.1 g
  • 12%
  • Protein
  • 4 g
  • 8%
  • Sodium
  • 14 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

See More

About the Cook

 
ADVERTISEMENT
Go Pro!

In Season

Christmas Appetizers
Christmas Appetizers

Dozens and dozens of appetizers perfect for the winter season.

The Season’s Best Sides
The Season’s Best Sides

Complete the meal with your favorite holiday side dishes.

Special Holiday Offer!
Special Holiday Offer!

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!

Related Videos

Crustless Cranberry Pie

See how to make a delicious, seasonal cranberry dessert.

Chef John's Blueberry Clafoutis

See how to make a super quick-and-easy fruit dessert.

Blackberry and Blueberry Pie

See how to make a sweet and tart, two-berry pie from scratch.

Related Menus

Sorry, there are no related menus here yet.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States