Preparation info
  • Yield:

    12 Cups

    • Difficulty


Appears in
Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About

The texture of mincemeat is a question of personal taste. Some like it fine, some medium, and some coarse. If you want it coarse, the various fruits and meats should be chopped or cubed by hand. If you want it medium or fine, use a food processor or, more tediously, an electric blender, and process or blend to the desired texture. Some sources recommend grinding the mincemeat; others recommend grinding half the ingredients and chopping the rest. Take your choice.

This mincemeat is n