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Pear Mincemeat with Apricots

Tracy Mulder

A delicious, not-so-common mincemeat. Excellent way to use all those extra pears!

Ingredients {{adjustedServings}} servings

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Original recipe yields 96 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 102 kcal
  • 5%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 26.6g
  • 9%
  • Protein:
  • 0.5 g
  • 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 26 mg
  • 1%

Based on a 2,000 calorie diet

Directions

  1. In a large pot, combine the sugar, cinnamon, allspice, cloves and salt. Mix well.
  2. Into the same pot, add the pears, orange, lemon, apple and apricot. Mash together.
  3. Stir in the grape juice, vinegar, raisins, and currants. Bring to a boil over medium heat, stirring often. Simmer, uncovered, until thick.
  4. Spoon into hot sterilized jars to within 1/4 inch of jar top. Seal. Check seal the top of the lid lid should not move when pressed. If seal isn't good refrigerate and use within 1 week. If stored in well sealed containers in refrigerator, it keeps at least one year!
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Reviews

WATERQ
10
8/29/2002

Put this over cream cheese, to be spread over crackers, and it is absolutely WONDERFUL! Everyone that I have served it to has asked for the recipe. It takes awhile to make, but isn't hard. Its great to have on hand for unexpected guest.

KTHYMOMKAT
9
9/28/2006

This is a fantastic recipe! We have a pear tree and this is a tasty way to use them up. I add dried cherries to the fruit mix and 1 cup of brandy just prior to processing.

Bess McDonald
0
12/7/2014

This is a excellent recipe that I have made six times mostly with all apple and I have held off reviewing since I altered it. This was the first time I made it exact to recipe as recommended including pears and it was great both ways. I weighed the fruit and found that diced and added together with dried fruits it was a level 8 quarts so I just use an 8 quart bowl for measuring fruits. I usually get 6 quarts after cooking so I think the pints yield (12 cups) might be wrong. Northern spies worked the best, the 20 ouncer apples I just used were not as dense and released a lot of air in the sealing/cooling stage after processing. Curious if others have the same higher yield.