1. Combine all ingredients in a large stockpot. 2. Bring to a simmer, reduce heat to low and cook, partially covered, 1 hour and 15 minutes, stirring frequently. 3. Can according to water bath canner instructions. 4. Alternatively, freeze: pack cold mincemeat into freezer jars or containers, leaving about an inch headspace for expansion. Seal and freeze promptly. ---------------------------------------------------------------------------
Nutrition
Ingredients
