recipe reviews for:

Mincemeat II

“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.”

SORT REVIEWS BY:
DATE
RATING
MOST HELPFUL

Reviewed: Nov. 4, 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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Kelley

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 2, 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

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

Ginny Carol

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: 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.

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

Jennifer

Cooking Level: Intermediate

Living In: Grand Junction, Colorado, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 23, 2001

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. 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!!

Was this review helpful? [ YES ]
15 users found this review helpful