Mincemeat traditionally contains beef and/or beef suet, but this recipe contains neither.

It uses pears instead of the more traditional apples, and has a few shortcuts to make this an easy project on a weeknight. All of the ingredients are added to one pan and cooked 20-30 minutes until thick. Most mincemeat recipes also contain brandy or other spirits, but you can leave it out if you'd like. The main ingredients that give mincemeat it's festive flavor are still here, like cinnamon, cloves and citrus.

Use this recipe to make one pie, or for a variety of baking projects, like cookies, tarts and turnovers, or served with cheese & crackers. 

Makes one big pint (about 18-20 ounces)

• 4 medium-size unripe pears, cored & chopped (peeling optional)
• 2 medium or 3 small lemons, zested and juiced
• 2/3 cup white sugar
• 2/3 cup brown sugar
• 1/3 cup currants (or raisins)
• 1/3 cup apple cider
• 1 Tablespoon candied orange peel*, chopped
• 1 heaping Tablespoon Pumpkin Pie Spice** 

• 1 tsp ground cinnamon
• 1 tsp ground ginger (or 1" long piece of fresh ginger root, peeled & chopped)
• 1/2 tsp ground cloves
• 1/2 tsp ground allspice 
• 1/2 tsp ground nutmeg

• Optional: 2 Tablespoons brandy

Note: First prepare canning jars and keep hot until ready to use; prepare lids according to the manufacturer's instructions.

1.) Place all ingredients in a large, heavy-bottomed, non-reactive pan. 

2.) Stir well to combine.

3.) Bring to a boil over medium heat, then reduce heat to a simmer and cook for 20-30 minutes, or until thick.

 4.) If desired, add a splash of brandy. If you add brandy before cooking, the alcohol will cook out. If you add it at the end of cooking, it will retain more of the booziness.  

5.) Store mincemeat in the refrigerator for up to 3 months, or in the freezer for 6 months.

 6.) If you'd like to store this in your pantry, spoon the mixture into a pint jar, leaving 1/4" headspace, then remove air bubbles using a chopstick or plastic knife blade.

7.) Wipe rims spotlessly clean using a slightly-damp paper towel. Place a seal on the jar, and then screw a band on until it's finger-tight.

8.) Process for 10 minutes in a Boiling Water Bath then turn off heat, and let sit for 5 more minutes. Remove the jars from the kettle using jar-lifter tongs and place on a towel, in a draft-free place, on your kitchen counter.  Let them sit 24 hours before testing for seals and storing for up to one year in a cool, dark place.

Article & photos: Making Pear Mincemeat and Pear Mincemeat Turnover idea