Mincemeat Recipe - Food Fanatic
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Mincemeat Recipe

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    224 Servings

Ingredients

  • 3 Oranges, - 1 1/3 cup de-seeded and ground
  • 4 Meyer Lemons, - 1/2 cup de-seeded and ground
  • 1 1/4 cups Candied Citrus Peel, chopped
  • 8 cups Apple, tart, diced
  • 4 cups Cranberries
  • 3 1/4 cups Golden Raisins
  • 2 1/2 cups Raisins
  • 2 cups Dried Currants
  • 1 cup Dried Figs, chopped
  • 2 cups Brown Sugar
  • 4 cups Apple Cider
  • 1 tablespoon Cinnamon
  • 2 teaspoons Allspice
  • 1 teaspoon Nutmeg
  • 1 teaspoon Ground Cloves
  • 1 teaspoon Ground Ginger
  • 1 cup Kirsch Brandy

Directions

  1. To grind the oranges and lemons, first cut off the tops and bottoms of the fruit. Cut each fruit into quarters, and then use a knife to remove the seeds to and cut the fruit from the peel. Reserve the peel to make your own candied citrus peel, if desired. Place the flesh of the fruit in a food processor and grind until the texture is fine.
  2. In a large sauce pan, combine the ground oranges and lemons, candied peel, apples, cranberries, dried fruits, sugar, and apple cider. Bring to a boil over medium heat. Reduce heat and let simmer, stirring occasionally, about 30 minutes. Stir in the spices and brandy and cook 10 minutes longer.
  3. Prepare your canning supplies. Bring the temperature of the glass jars up by processing them in hot water for several minutes, and heat a few cups of water in a small saucepan for the lids.
  4. Ladle the hot mincemeat into the hot jars, leaving 1/2″ headspace. Place the lids and bands on top, screwing on the bands just until fingertip-tight. Place the full jars back into the boiling water and process 30 minutes. Allow the jars to sit in the canner 5 minutes with the heat and lid off. Remove from the water and place the jars on a towel. Let the jars cool. The seals should suck down.
Mincemeat photo
Source: Adapted from the Ball Complete Book of Home Preserving