Cherry Pear Mincemeat Recipe

Be the first to write a review

Rate recipe

Subscriber Brenda Wood, Egbert, Ontario, says that her favorite cherry recipe (below) can be prepared during cherry season, then frozen for later use in pies, tarts and cookies. She even serves it as ice cream topping!

[X]

Rate Cherry Pear Mincemeat Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Cherry Pear Mincemeat Recipe

Prep: 20 min. Cook: 2 hours 40 min.

Yield: 24 Servings

20 160 180

Ingredients

6 cups pitted tart red cherries
6 cups ripe pears, coarsely chopped
2 pounds raisins
1 medium lemon, juiced
1 medium orange, juiced
Grated peel of lemon
Grated peel of orange
5 cups sugar
3/4 cup cider vinegar
3/4 cup apple juice
2 teaspoons ground nutmeg
2 teaspoons ground allspice
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground cloves

Directions

In a large kettle, combine all ingredients. Bring to a boil. Reduce heat and simmer, uncovered, until mixture is thickened, about 2-1/2 hours. Stir frequently while simmering. Chill. Yield: about 3 quarts.

Originally published as Cherry Pear Mincemeat in Country Woman March/April 1992, p36