alice's homemade mincemeat
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
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3 craisins
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4 cdried dates
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3 mdapples
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2 smclementines, zested
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5 smclementines, juiced
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3 capple juice
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1/2 cbutter
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1/2 choney
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1/2 cbrown sugar, firmly packed
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1 tspground cinnamon
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1 tspground nutmeg
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1/2 tspground cloves
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1 1/2 cbrandy
How To Make alice's homemade mincemeat
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1Cut and juice 5 clementines. Slice and chop 3 of the clementines, very finely. Remove any pith that you can.
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2In a large pot, combine all ingredients EXCEPT brandy. Simmer slowly until mixture forms a thick jammy paste. Stir often for about 25 minutes.
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3Allow mixture to cool and then add the brandy.
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4Store 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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