Pear Mincemeat Recipe for Water Bath Canning

| 11/13/2015 9:24:00 AM

Tags: pears, mincemeat, pies, baking, food preservation, holidays, recipes, Texas, Wendy Akin,


Mincemeat is one of the best ways to preserve an abundance of Fall pears. This delicious conserve makes a New England traditional spicy holiday pie. But it’s not just for pie — the chef of a Bon Appetit Top 50 Restaurants asked me for a quart of this to use as a garnish for a very special dinner. Consider a spoonful to garnish any pork or game entrée. Yields 3 quarts.


• 1 orange
• 1 lemon
• 1/2-cup white or organic cane sugar
• about 12 large pears, hard ripe
• 14 oz golden raisins
• 14 oz dark raisins
• 2 cups brown sugar
• 1 tbsp cinnamon
• 2 tsp ground allspice
• 2 tsp ground nutmeg
• 1 tsp ground cloves
• 1 tbsp grated fresh ginger*
• 1 quart apple cider
• 2 cups dark rum or brandy
• 1/2-cup brandy or dark rum
• Additional liquor to top jars


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