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Pear Mincemeat

15 lg Pears; peeled and ground
12 lg Apples; peeled and chopped
2 1/4 c Sugar, brown; firmly packed
1 c Sugar
1 tb Salt
1/2 c Vinegar
1 Orange; unpeeled, ground
2 3/4 c Raisins; ground
1 ts Nutmeg, ground
2 ts Cinnamon, ground
1/2 ts Ginger, ground
1 ts Cloves, gorund


Combine all ingredients in a large saucepan or Dutch overn; bring to a boil, stirring constantly. Spoon mixture into hot sterilized jars, leaving 1/8" headspace. Adjust lids; process 20 minutes in boiling-water bath.

NOTE: To make Pear-Mincemeat Pie, add 1/4 cup sugar to approximately 4-1/2 cups of pear mincemeat. Heat mincemeat to boiling. POur mixture inot a 9" unbaked pastry shell; dot with butter. Cover with top crust; slit crust in several places to allow steam to escape. Seal and flute edges. Cover edges of pastry with strips of aluminum foil to prevent excessive browning. Bake at 375 degrees for 30 to 40 minutes; remove foil for last 15 minutes of baking. Yield: one 9-inch pie.


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