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Published March 13, 2008        by Nicole

Making mincemeat is a tradition that goes way back. If you're thinking about making mincemeat instead of your famous Thanksgiving cookies this year, here is a recipe that is sure to please.


  • 2 1/2  lbs. beef stew meat

  • 5 lbs. Granny Smith apples, cored and chopped but not peeled

  • 3/4 lb. beef suet, coarsely ground

  • 1 1/2 lbs. dark raisin

  • 1/2 lb. mixed candied peel, chopped

  • 1 lb. brown sugar

  • 1 cup distilled white vinegar

  • 1/2 cup molasses

  • 1 lb. currants

  • 1 cup apple juice

  • 1 1/2 tsp. ground cloves

  • 1 1/2 tsp. ground nutmeg

  • 1 1/2 tsp. ground allspice

  • 1 1/2 tsp. ground cinnamon


Place the stew meat in a 4-quart pot and add just enough water to cover. Bring to a boil, cover, and simmer for 1 hour. Drain the meat and grind coarse.

Place the ground meat in an 8-quart pot along with the remaining ingredients. Stir together and bring to a simmer. Cover and simmer gently for 1 hour, stirring the mixture occasionally. Allow to cool. The filling is ready to use, or pack it into 1-quart canning jars and freeze for later use.