Basic Homemade Mincemeat
Ingredients
- 3 cups apples pulp, some skins ⓘ
- 1/2 large lemon with peel, ground ⓘ
- 1 medium oranges with peel, ground ⓘ
- 1 cup raisins, seedless ground
- 1 cup raisins, seedless whole ⓘ
- 1 cup currants (or more raisins) ⓘ
- 2 teaspoons cinnamon ⓘ
- 3/4 teaspoon nutmeg ⓘ
- 3/4 teaspoon cloves ⓘ
- 3/4 teaspoon allspice (optional) ⓘ
- 1/2 teaspoon salt (optional) ⓘ
- 2 tablespoons flour, all-purpose (or 1 tb arrowroot flour) ⓘ
- 1/4 cup sugar ⓘ
Instructions
- Quarter and core apples, but do not peel.
- Grind in old-fashioned meat grinder (food processor makes them too fine), using medium-coarse blade.
- Remove seeds from lemon and orange, grind and add to apples.
- Grind 1 cup raisins.
- Mix all ingredients together, and stir until well combined.
- Place in covered bowl or other container with tight lid; refrigerate at least one day before using, at least 7 days before canning.
- The longer all the ingredients marry together, the better the mince meat tastes.
- For canning: 1/2 inch head space, boiling water bath 20 min for pints after water returns to boil, longer for altitudes over 1000 ft.
- If any jars fail to seal, freeze for later use.
- To freeze after refrigerating for the recommended week, place in clean freezer containers or jars, leaving 1/2 inch at top.
- Cover with clean lids and place in sharp-freeze section of freezer until frozen.
- Thaw overnight in the refrigerator before using.
- Makes 1 quart, enough for 2 8-inch pies.
Nutrition & Diet Analysis (per serving)
669
kcal
33% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).