Mincemeat II

Mincemeat II

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."

Ingredients {{adjustedServings}} servings 231 cals

Serving size has been adjusted!

Original recipe yields 48 servings



Amount per serving ({{servings}} total)

  • 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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  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.
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Reviews 7

  1. 8 Ratings


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 delicious half a year later! Two thumbs-up!!! This is about ten years later, and I just made this recipe again. I'm putting it in FoodSaver bags now and vacuum sealing it. It's SO GOOD!!! Now that my kids are older, I'll be keeping this in the freezer each year! I just measure about four cups of mincemeat and put it in a FoodSaver bag and freeze it. One recipe makes almost 5 four-cup bags. Delicious! Yum!!


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.

Ginny Carol

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