Mincemeat III

Mincemeat III

Linda Correia 22

"This meatless recipe won 2nd prize at the county fair for pie filling. I like to use apricot or peach brandy in this recipe."

Ingredients {{adjustedServings}} servings 155 cals

Serving size has been adjusted!

Original recipe yields 64 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 155 kcal
  • 8%
  • Fat:
  • 0.3 g
  • < 1%
  • Carbs:
  • 34.5g
  • 11%
  • Protein:
  • 0.9 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 5 mg
  • < 1%

Based on a 2,000 calorie diet

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place cranberries in a large saucepan and pour water over them. Simmer on low heat until cranberries begin to split. Remove from heat and pour into a large ovenproof baking dish.
  3. To cranberries add apples, raisins, gooseberries, cherries, brandy, lemon rind, orange rind, vinegar, sugar, cloves, nutmeg, cinnamon, and allspice. Stir this mixture thoroughly and cover dish.
  4. Place dish in preheated oven. Heat for 30 minutes, stirring occasionally.
  5. Sterilize enough canning jars and lids to fit all mincemeat.
  6. Place a wire rack in the bottom of a large stock pot and fill halfway with water. Bring water to a rolling boil.
  7. 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.
  8. 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 6

  1. 6 Ratings

Linda Correia

This is my recipe and it was altered by the allrecipes staff. What you actually do is cook all these ingredients on the stove top and then add them to sterilized canning jars. Then the easiest way to can is to put these in quart jars, preheat oven at 170 and let cook for 2 hours and then turn off oven and open doors and let cool naturally. As the jars cool they will pop and seal. Very amazing. Much simpler than a water bath and just as safe. You can only use this for fruit or tomatoes, not meat or vegetables. Remember if the jars don't pop they aren't sealed and you will have to toss that jar. However, I have yet to have this happen. They always seal. Enjoy


This is fantastic! Wonderful taste! If you make it in a crock pot though, remember to cut down on the water a little, as mine came out just a little bit runny. That won't stop us from enjoying this great pie though! I strained all the canned items before including them. Once it was cured I baked it in a pie shell for 30 minutes at 350 F. Don't let the idea of canning scare you away from a good recipe. All you have to do to sterilize your jars is wash them in the dishwasher, then be sure not to touch the insides with anything that isn't sterile. There are a lot of good resources on the web that can help you.


This was fabulous! I made 1 pie right away and can't wait to taste it in a couple of months after it ages. It was like a combination of cranberry and mincemeat, so I made a crumb topping for the top. The recipe made 5 full quart sized jars and most of a sixth (which I then used right away). I will be giving it away as gifts for the Holidays.