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Cherry Pear Mincemeat Recipe

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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!
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. Cook: 2 hours 40 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. Cook: 2 hours 40 min.

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

  • 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
  1. 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

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