Preparation info

  • Difficulty


  • Yield:

    12 Cups

Appears in

Craig Claiborne's Southern Cooking

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 not destined to be cooked until it is made into pies. Let it age for at least 3 weeks and preferably a month before using.


  • ½ pound cooked beef
  • ½ pound cooked beef tongue
  • 1 pound black currants
  • pound black raisins
  • 2 ounces chopped candied lemon peel
  • 2 ounces chopped candied orange peel
  • ½ cup chopped diced candied citron
  • ½ cup chopped glacéed cherries
  • ½ cup chopped glacéed pineapple
  • ¾ pound finely chopped or ground suet
  • 2 cups peeled, cored, and finely diced apple
  • 2 cups brown sugar
  • Grated rind of 1 lemon
  • Grated rind of 1 orange
  • ¼ cup lemon juice
  • 1 teaspoon ground nutmeg
  • ½ teaspoon ground cloves
  • ½ teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • 2 cups Cognac or other brandy
  • ½ cup dry sherry
  • ½ teaspoon salt, if desired


  • Cube or chop the beef, beef tongue, currants, raisins, lemon peel, orange peel, candied citron, cherries, pineapple, and suet. Pour this mixture into a bowl.
  • Add the remaining ingredients and mix well with the hands. There should be about 12 cups. Spoon the mixture into fruit jars and seal tightly. Store in a cool place to age.