Mom's Modern Mincemeat Recipe

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Mom's "Modern" Mincemeat

Ruth Ann Vokac


Dad loved mincemeat pie, and Mom always made the filling. Just as recipe culture changes over the years, I am sure Mom changed her recipe over the years. There is no more suet--not sure why people put all that fat in the mincemeat.

One of my fond memories comes from the day another Home Extension member came to my house in the 70's and we spent the day making this recipe in a huge quantity to share.

I haven't made mincemeat since my dad's death in 1989, but I would enjoy tasting it again.

pinch tips: How to Make a Pie Shell & Lattice Top






4 Hr


30 Min


Stove Top


2 c
braised beef roast, very finely minced
3/4 c
beef broth (use broth from braising the beef.)
3 c
apples, peeled and finely diced.
1 c
3/4 c
brown sugar, firmly packed
1/4 c
white sugar
1/2 tsp
1/4 tsp
ground cloves
1 Tbsp
orange zest
2 Tbsp
apple cider vinegar
2 tsp
sweetened lemonade mix
1 c
orange juice
1 tsp
gelatin, unflavored dissolved in 2 tablespoon of water

Directions Step-By-Step

To braise the beef: Put a beef roast in a Dutch oven with a quart of water, cover, and roast at 350 degrees for 3 hours. Cool, trim fat, and mince enough beef for 2 cups.

(Plan it have enough braised beef left over for dinner!)
Add the prepared beef and all the other ingredients to a large pot.
Bring to a simmer and cook for 30 minutes, stirring occasionally.
Allow to cool and refrigerate.
Note: Substitute 2 Tablespoons frozen lemonade concentrate or juice of 1/2 lemon and 2 teaspoons of sugar for the powdered lemonade mix.
Use the mincemeat to make two-crust pies.

It can be frozen and used as desired.

Remember to refrigerate the final product: it has meat in it!
Use 4 cups mincemeat to make a 9" pie. Bake at 425 degrees or until pastry is golden. Cool partially on a wire rack before serving.

About this Recipe

Course/Dish: Pies
Main Ingredient: Fruit
Regional Style: American