Mincemeat II

Mincemeat II

7
Linda Correia 22

"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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Ingredients

servings 231 cals
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Original recipe yields 48 servings

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Nutrition

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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

7
  1. 8 Ratings

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Most helpful positive review

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 deliciou...

Most helpful critical review

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.

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 deliciou...

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 wate...

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

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.

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.

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 ea...

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...