Alice's Homemade Mincemeat

Alice C


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!


☆☆☆☆☆ 0 votes

6 pint jars
15 Min
30 Min


  • 3 c
  • 4 c
    dried dates
  • 3 medium
  • 2 small
    clementines, zested
  • 5 small
    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.

Printable Recipe Card

About Alice's Homemade Mincemeat

Course/Dish: Other Desserts
Main Ingredient: Fruit
Regional Style: Canadian

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