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Memorable Mincemeat

Memorable Mincemeat


  • 3/4 c Suet; minced (or butter/marg)
  • 2 c Seedless raisins
  • 2 1/2 c Currants
  • 1 3/4 c Brown sugar
  • 1 1/2 tsp. Cinnamon
  • 1 1/2 tsp. Mace or cloves
  • 1 1/2 tsp. Nutmeg
  • 3/4 tsp. Salt
  • 4 Apples, peeled, grated
  • 1 c Candied citron
  • 1 Lemon (rind and juice only)
  • 1 Orange (rind and juice only)


  1. Combine all ingredients in a large saucepan.
  2. Bring to a boil and simmer 5 minutes, stirring frequently.
  3. Refrigerate or freeze in recipe size portions. (Dark or light raisins may be used in place of currants, and ground cloves substituted for mace. ER)
  4. Note: Processing mincemeat is recommended for long term storage 1-2 years.
  5. Spoon into pint sealers. Process 30 minutes in a boiling water bath.

Recipe makes 8 cups

Recipe source: Festive Favourites, TransAlta Utilities Shared by Elizabeth Rodier, March 1993 From Blue Ribbon Cook Book, Winnipeg Manitoba 1905

Mince Pie Hints Dried apples soaked in water a few hours make a very fair substitute for fresh apples in mince pies. Dried cherries and other fruit prepared with sugar can be soaked 10-12 hours in a very little water and then both water and fruit used instead of raisins. They will be much cheaper and will answer very well.

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