Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Basic Homemade Mincemeat

StarStarStarStarEmpty star

Your rating

Basic Homemade Mincemeat

Quick, easy and delicious recipe for you to make your own mincemeat that can be used for cookies, pies and other desserts!

 

Yield

12 servings

Prep

15 min

Cook

30 min

Ready

1 days
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
3 cups apples
pulp, some skins
* Camera
½ large lemon
with peel, ground
* Camera
1 medium oranges
with peel, ground
* Camera
1 cup raisins, seedless
ground
Camera
1 cup raisins, seedless
whole
Camera
1 cup currants
(or more raisins)
2 teaspoons cinnamon
Camera
¾ teaspoon nutmeg
Camera
¾ teaspoon cloves
Camera
¾ teaspoon allspice
(optional)
Camera
½ teaspoon salt
(optional)
Camera
2 tablespoons all-purpose flour
(or 1 tb arrowroot flour)
Camera
¼ cup sugar
Camera
3 tablespoons applesauce
unsweetened
* Camera
1 ½ teaspoons rum extract
(optional)
*

Ingredients

Amount Measure Ingredient Features
7.1E+2 ml apples
pulp, some skins
* Camera
0.5 large lemon
with peel, ground
* Camera
1 medium oranges
with peel, ground
* Camera
237 ml raisins, seedless
ground
Camera
237 ml raisins, seedless
whole
Camera
237 ml currants
(or more raisins)
1E+1 ml cinnamon
Camera
3.8 ml nutmeg
Camera
3.8 ml cloves
Camera
3.8 ml allspice
(optional)
Camera
2.5 ml salt
(optional)
Camera
3E+1 ml all-purpose flour
(or 1 tb arrowroot flour)
Camera
59 ml sugar
Camera
45 ml applesauce
unsweetened
* Camera
7.5 ml rum extract
(optional)
*

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.



* not incl. in nutrient facts Arrow up button

Comments


anonymous

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!?

sean   

Added a link to a mincemeat that is made with meat.

anonymous

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.

anonymous

Who needs meat?? This sounds wonderful

anonymous

Isn't using flour as a thickener - when canning - a no-no?

 

 

Nutrition Facts

Serving Size 40g (1.4 oz)
Amount per Serving
Calories 1002% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 102mg 4%
Total Carbohydrate 9g 9%
Dietary Fiber 1g 5%
Sugars g
Protein 2g
Vitamin A 0% Vitamin C 29%
Calcium 2% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe