The reviewer gave this recipe 5 stars. This recipe averages a 5 star rating.
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
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The reviewer gave this recipe 5 stars. This recipe averages a 5 star rating.
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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Cooking Level: Intermediate

Living In: Grand Junction, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 5 star rating.
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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Photo by ANGELA CAROL

Cooking Level: Intermediate

Home Town: Boise, Idaho, USA

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