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.”

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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.

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Reviewer:

Jennifer

	Cooking Level: Intermediate Living In: Grand Junction, Colorado, USA
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Reviewed: Sep. 8, 2002

This recipe for mincemeat is absolutely scrumptuous!!! 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!!!

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Reviewer:

ANGELA CAROL

	Cooking Level: Intermediate Home Town: Boise, Idaho, USA
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