"I have used lots of different mincemeat recipes, and created my own, using the most delicious and inexpensive combinations (but really, this recipe is very traditional, nevertheless). You may devise whatever combinations are convenient and inexpensive for you. Throw in whatever's in season, also leftovers you've got (cranberry sauce from Thanksgiving, oatmeal from breakfast, old bread, etc.) Mincemeat will take anything, it seems, and still taste just exactly the same -- that is, exquisite! So for Heaven's sake make whatever changes are thrifty for you, but you may keep the quantities about the same." — Rosa Christine Reeve
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ground suet (white beef fat)
apples - peeled, cored and chopped
chopped dried mixed fruit
candied mixed fruit peel, chopped
This is very close to what I recall my grandmother making. I did cut the allspice back to 1/4 tsp. The next time I will use 6 apples since I thought there could me more filling in a 9" pie and I may cut the sugar back to 3/4 cup, but those are personal choices and no reflection on the recipe. Thanks, Rosa!
* Percent Daily Values are based on a 2,000 calorie diet.
My Own Mincemeat Pie Filling
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 213
Whip up a batch when you have a lot of apples and store the filling in the freeze
This hearty casserole combines ground meat, veggies, and fluffy mashers. Yum!
See the tricks to making pie dough from scratch.