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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 539.4
  • Total Fat: 16.7 g
  • Cholesterol: 9.6 mg
  • Sodium: 8.5 mg
  • Total Carbs: 75.2 g
  • Dietary Fiber: 5.2 g
  • Protein: 3.2 g

View full nutritional breakdown of Mincemeat calories by ingredient
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Number of Servings: 16


    1/2 lb beef suet, chopped fine
    4 cups seedless raisins
    2 cups dried currants
    1 cup coarsely chopped almonds
    1/2 cup coarsely chopped candied citron
    1/2 cup coarsely chopped dried figs
    1/2 cup coarsely chopped candied orange peel
    1/4 cup coarsely chopped candied lemon peel
    4 cups coarsely chopped, peeled and cored
    cooking apples
    1-1/4 cups sugar
    1 tsp nutmeg
    1 tsp allspice
    1 tsp cinnamon
    1/2 tsp cloves
    2-1/2 cups brandy
    1 cup dry sherry


Combine the suet, raisins, currants, almonds, citron, figs, orange peel, lemon peel, apples, sugar, nutmeg, allspice, cinnamon, and cloves in a large mixing bowl and stir them together thoroughly.

Pour in the brandy and the sherry and stir with a large spoon until all the ingredients are moist.

Cover the bowl and set the ingredients aside in a cool place (do not refrigerate) for at least 3 weeks. Check the mixture each week and replenish the absorbed liquor with more brandy and sherry, using about 1/4 cup each time.

Preheat the oven to 375 degrees F.

Place mincemeat into pastry shell and cover with sheet of pastry, crimping the edges with a fork.

Place the stuffed pie on a baking sheet and bake in the oven for 10 minutes. Reduce the heat to 350 degrees F and bake for an additional 20 minutes or until the crust is golden brown.

Let pies cool then remove from tin and serve with whipped cream or Brandy Butter.

Makes 2 - 9" pies

Number of Servings: 16

Recipe submitted by SparkPeople user JENMCCL.

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