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How to Cook Mincemeat for the Holidays

Not exactly sure what Mincemeat is?

mincemeat tartsNot many people do, but it is a traditional dish made in those regions where the World was colonized British, in general.

There are variations in Australia, Canada, USA, northern Europe, Ireland & South Africa.

How to Cook Mincemeat:

The recipe I’m sharing for my mincemeat is one which yields enough for 6 pies.

  • Tip: If you’re going to go through all of this effort to make mincemeat, make a few more jars, so you’re ready to bake a mincemeat pie or mincemeat tarts anytime.

This recipe for mincemeat should be made 2 – 3 weeks before using it, as it must age first.

Type: Pie Recipe

Serve as: pie or tarts
Prep Time: 20 – 25 min
Cook Time: 1 1/2 – 2 hrs
Canning Time: 1 1/2 hrs in a canner
Age Time: 2 – 3 weeks
Yields: enough for 6 pies

Ingredients:

Instructions:

  1. Prepare apples by peeling, slicing & coring them.
  2. Mix together in a large pot, lean beef, beef suet, sugar, apple cider, raisins, currants, candied citron, candied orange peel, candied lemon peel, lemon zest & juice, cinnamon, mace, cloves, salt, pepper, sour cherries & juice, nuts & coriander, and bring to a simmer for approximately 1 1/2 – 2 hrs. Stir frequently, so there is no scorching.
  3. When cooked, ladle into sterilized jars, allowing for a head space of 1/2 inch.
  4. Wipe off threads on the jars, apply lids & tops, and process in a canner for 1 1/2 hours or in a pressure cooker under 11 lbs of pressure.
  5. Allow water to cool in pressure cooker or remove jars from canner. When lids pop, the jars are sealed.
  6. Store in a cool, dark, dry location for at least 2 – 3 weeks prior to use.

This mincemeat recipe can be slightly adjusted to adhere to your own personal taste.

Thanks for checking me out on Cooking with Kimberly. Please check out my blog too:

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I hope you enjoy this Beef Recipe on Cooking with Kimberly. Until next time…

Be a Champion in Your Kitchen & Eat Deliciously!

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Author: Ingrid Turner

Ingrid Turner from IngridTurnerToday.com, is a blogger, writer, grandmother, mother, cancer survivor and all around sparkling human being. From cooking, crafts, seniors’ issues, cancer, health, pets, gardening & the like, she entertains us in her writings. Ingrid is also a regular on her daughter's cooking show, “Cooking with Kimberly” @ CookingWithKimberly.com. Website Facebook Twitter YouTube

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2 Comments

  1. Thank you SO much for this, however, is there some way to do this without canning it? I do not have the facilities, equipment, physical strength or resources to do so. Can it just be cooked and then aged in the refrigerator or freezer – – and, if so, how? But, thank you SO VERY Much for your MOST DELIGHTFUL enlightenment!

    Post a Reply
    • Hello J’Marinde…Yes, you can make the mincemeat just as in this recipe, and fill mason jars just over 3/4 full, but not completely, and store it in the freezer until you are in need of it for baking. Hope that helps. Thanks for checking us out here. Have a marvelous weekend,

      Kimberly

      Post a Reply

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