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Pear Mincemeat

Canadian.kitchen's picture
Ingredients
  Bartlett pears 6 Pound
  Orange 1
  Lemon 1
  Seedless raisins 2 1⁄2 Pound
  Sugar 5 Cup (80 tbs)
  Apple juice 1 Cup (16 tbs)
  White wine 1 Cup (16 tbs)
  Cinnamon 2 Teaspoon
  Nutmeg 2 Teaspoon
  Allspice 2 Teaspoon
  Ginger 2 Teaspoon
  Cloves 1 Teaspoon
  Butter 1⁄4 Cup (4 tbs)
  Finely chopped citron 1⁄2 Cup (8 tbs) (Candied Ginger)
Directions

Core and quarter pears.
Juice orange and lemon and discard seeds.
Mince or chop pears and orange and lemon rinds with the coarse knife of a food chopper.
Mix fruit, juice and remaining ingredients in a saucepan and bring to a boil.
Simmer, stirring occasionally, for 35 minutes or until mixture thickens.
Keeps indefinitely packed in hot sterilized pint jars and processed in a boiling water bath 25 minutes, or refrigerated without processing about 8 weeks.
Use for mincemeat pies, tarts, cobblers.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Boiled
Dish: 
Mincemeat

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