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alice's homemade mincemeat

Recipe by
Alice C
Richmond Hill, ON

I love this version of mincemeat. It does not use the traditional suet. I can the jars in a water bath, getting ready for Christmas. Time to start thinking about Christmas - ho ho ho. Enjoy!

yield 6 pint jars
prep time 15 Min
cook time 30 Min
method Canning/Preserving

Ingredients For alice's homemade mincemeat

  • 3 c
  • 4 c
    dried dates
  • 3 md
  • 2 sm
    clementines, zested
  • 5 sm
    clementines, juiced
  • 3 c
    apple juice
  • 1/2 c
  • 1/2 c
  • 1/2 c
    brown sugar, firmly packed
  • 1 tsp
    ground cinnamon
  • 1 tsp
    ground nutmeg
  • 1/2 tsp
    ground cloves
  • 1 1/2 c

How To Make alice's homemade mincemeat

  • 1
    Cut and juice 5 clementines. Slice and chop 3 of the clementines, very finely. Remove any pith that you can.
  • 2
    In a large pot, combine all ingredients EXCEPT brandy. Simmer slowly until mixture forms a thick jammy paste. Stir often for about 25 minutes.
  • 3
    Allow mixture to cool and then add the brandy.
  • 4
    Store in an airtight container in the fridge until ready to use. Keeps for 2 weeks unless put in mason jars and properly canned in a water bath.

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