Pear Mincemeat Recipe
Ingredients
| 6 lbs Bartlett pears | ||
| Orange | 1 | |
| Lemon | 1 | |
| Seedless raisins | 2 1/2 Pound | |
| Sugar | 5 Cup (16 tbs) | |
| 1 cup each, white wine and apple juice | ||
| 2 tsp each, cinnamon, nutmeg, allspice and ginger | ||
| Cloves | 1 Teaspoon | |
| Butter | 1/4 Cup (16 tbs) | |
| 1/4 to 1/2 cup finely chopped citron or 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.
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.
Chef
