Homemade Mincemeat Recipe

Making this Homemade Mincemeat Recipe requires cloves and fruit juice; makes an excellent way of preserving canned meat.

| September/October 2013

Dorothy Wulfkuhle, Topeka, Kansas, sends a similar recipe she has made for Thanksgiving and Christmas since the late 1950s. Her cookie dough and baking instructions are almost identical to the recipe sent by Jenifer-Joan, but Dorothy makes her own mincemeat. Here’s her mincemeat recipe.

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Homemade Mincemeat Recipe

5 cups cooked meat (I use hamburger)
4 pounds raisins
2 cups water
3 tablespoons cinnamon
1 1/2 tablespoons cloves
1 orange, ground up
1 cup vinegar
5 pounds ground apples
2 pounds brown sugar
2 1/2 cups (or more) meat stock
1 tablespoon salt
3 tablespoons nutmeg
1 lemon, ground up
6 cups fruit juice (I use grape or orange)

In large kettle or stockpot, combine all ingredients. Cook until apples are done.



Sterilize quart jars; place lids and rings in boiling water and simmer until ready to use.

The National Center for Home Food Preservation recommends using hot-pack method and either a dial-gauge or weighted-gauge pressure canner.






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