Traditional Mincemeat Recipe

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Traditional Mincemeat

Dana Ramsey


This is a very old recipe which I altered slightly. It is really good and it is used with homemade citron, recipe I posted earlier. I hope you enjoy it. It is great in pies and cookies! This recipe is best made in October when apples are plentiful.

★★★★★ 1 vote
Makes 2 gallons
1 Hr
8 Hr


2 lb
1 lb
minced beef suet
5 lb
apples, peeled, cored and chopped
2 lb
1 lb
raisins, yellow
2 lb
3/4 lb
minced citron
2 Tbsp
1 tsp
1 Tbsp
1 Tbsp
allspice, ground
2 Tbsp
1 Tbsp
2 1/2 lb
brown sugar
1 1/2 qt
brandy (you could substituted w/apple cider or juice)


1Modern: Original recipe said to boil the beef, I put mine in the crock pot and cook it on low for about 6 to 8 hours until I can pull it apart with a fork.
2Once the meat is cooked and cooled. In a very large bowl, combine all the ingredients and mix well and place in a large crock, cover and store in a cool dark place.
3The mincemeat improves with age and may need to be rejuvenated with another splash of brandy. It can be used within 3 weeks but it is much better if you allow it to age. You can also pack the mincemeat in large sterilized canning jars and seal with the lids. I do not do this. You can also store the mincemeat in the refrigerator if you do not want to do it the old way.
4I store my mincemeat in an old crock and place cheese cloth and a homespun towel over the top and it keeps for over a year. This past October I froze what was left from last year and started a new batch for next year.
5Hearth Method: Used precooked meat. If you do not have any then put your beef in a kettle with some water and cook until you can pull it a part with a fork. Follow the rest of the Modern Method.

About this Recipe

Course/Dish: Other Desserts
Other Tag: Quick & Easy