Cherry Pear Mincemeat Recipe

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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, cored and coarsely chopped
  • 2 pounds raisins
  • 1 lemon, juiced
  • 1 orange, juiced
  • Grated peel of lemon
  • Grated peel of orange
  • 5 cups sugar
  • 3/4 cup vinegar
  • 3/4 cup apple juice
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground nutmeg
  • 2 teaspoons ground allspice
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cloves

Directions

In a large kettle, combine all ingredients. Bring to a boil. Reduce heat and simmer, uncovered, until mixture thickens, about 2-1/2 to 3 hours. Stir frequently while simmering. Chill. Yield: about 3 qts.
Originally published as Cherry Pear Mincemeat in Country Woman March/April 1992, p36

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  • 6 cups pitted tart red cherries
  • 6 cups ripe pears, cored and coarsely chopped
  • 2 pounds raisins
  • 1 lemon, juiced
  • 1 orange, juiced
  • Grated peel of lemon
  • Grated peel of orange
  • 5 cups sugar
  • 3/4 cup vinegar
  • 3/4 cup apple juice
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground nutmeg
  • 2 teaspoons ground allspice
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cloves
  1. In a large kettle, combine all ingredients. Bring to a boil. Reduce heat and simmer, uncovered, until mixture thickens, about 2-1/2 to 3 hours. Stir frequently while simmering. Chill. Yield: about 3 qts.
Originally published as Cherry Pear Mincemeat in Country Woman March/April 1992, p36

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