Pear and Apricot Mincemeat

    Pear and Apricot Mincemeat


    7 people made this

    If you make your own mince pies, try this amazing recipe for mincemeat that uses loads of pears. Properly preserved it keeps up to a year.

    Serves: 96 

    • 1 1/4 kg caster sugar
    • 1 teaspoon ground cinnamon
    • 1 teaspoon ground allspice
    • 1 teaspoon ground cloves
    • 1 teaspoon salt
    • 4 kg pears - peeled, cored and chopped
    • 1 large orange - quartered with peel
    • 1 lemon - quartered and pips removed
    • 1 tart apple - peeled, cored and chopped
    • 150g dried apricots, chopped
    • 1 cup (250ml) white grape juice
    • 1 cup (250ml) cider vinegar
    • 425g sultanas
    • 375g currants

    Preparation:1hour  ›  Cook:45min  ›  Ready in:1hour45min 

    1. In a large pot, combine the sugar, cinnamon, allspice, cloves and salt. Mix well. Into the same pot, add the pears, orange, lemon, apple and apricot. Mash together.
    2. Stir in the grape juice, vinegar, sultanas and currants. Bring to the boil over medium heat, stirring often. Simmer uncovered until thick.
    3. Spoon into hot sterilised jars to within 1/2 cm of jar top. Seal. Check seal - the top of the lid should not move when pressed. If seal isn't good refrigerate and use within 1 week. If stored in well-sealed containers in refrigerator, it keeps at least one year!

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