Quick, easy and delicious recipe for you to make your own mincemeat that can be used for cookies, pies and other desserts!
YIELD
12 servingsPREP
15 minCOOK
30 minREADY
1 daysIngredients
Directions
Quarter and core apples, but do not peel.
Grind in old-fashioned meat grinder (food processor makes them too fine), using medium-coarse blade.
Remove seeds from lemon and orange, grind and add to apples.
Grind 1 cup raisins.
Mix all ingredients together, and stir until well combined.
Place in covered bowl or other container with tight lid; refrigerate at least one day before using, at least 7 days before canning. The longer all the ingredients marry together, the better the mince meat tastes.
For canning: ½ inch head space, boiling water bath 20 min for pints after water returns to boil, longer for altitudes over 1000 ft.
If any jars fail to seal, freeze for later use.
To freeze after refrigerating for the recommended week, place in clean freezer containers or jars, leaving ½ inch at top.
Cover with clean lids and place in sharp-freeze section of freezer until frozen.
Thaw overnight in the refrigerator before using.
Makes 1 quart, enough for 2 8-inch pies.
Comments
References
Borden's None Such Mincemeat Cookies | over 14 years ago |
Traditional Mincemeat with MEAT | about 10 years ago |
I have used Borden's None Such mincemeat and it was good and this recipe sounds like it would make a similar mincemeat. However, when I was a kid my mom made mincemeat that actually had MEAT in it. Where's the beef!?
Added a link to a mincemeat that is made with meat.
I love mincemeat cookies and I use the original dry mix. I haven't tried the ready to use mincemeat except in a pie which I also love. I was very excited to get my new shipment of dry mincemeat. Love the mincemeat cookies and pie. Going to try a fruitcake with mincemeat added.
Who needs meat?? This sounds wonderful
Isn't using flour as a thickener - when canning - a no-no?