Noreen's Kitchen Instagram Portal
Noreen's Kitchen Twitter Portal
Noreen's Kitchen Facebook Portal

Let's Be Social!

Noreen's Kitchen Pinterest Portal

Meet Noreen!

Noreen's Kitchen YouTube portal

Hi!  I'm Noreen, wife, mother of two amazing, almost grown, daughters, content creator, cook, baker and sister in Christ. Welcome to my Kitchen!   I hope you stick around, enjoy the recipes and share them with those you love!


3 large apples, diced
1/2 cup orange juice
1/4 cup lemon juice
1/2 cup candied orange peel
2 cups dark brown sugar
1 tablespoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon cloves
1/2 teaspoon allspice
1/2 teaspoon ground ginger
1/2 teaspoon mace
1 teaspoon  salt
2 cups apple cider
2 cups dark raisins
1 cup white raisins
1 cup chopped dates
2 cups currants

1/4 cup Cointreau or brandy

Step by Step Instructions


Combine all ingredients together in a large bowl.

Pack into clean jars being sure that there is plenty of liquid in each.

Place lids on the jars and place the jars in the refrigerator for at least three days before using.  A week is better.

Since this is a vegetarian recipe and does not contain the traditional suet or beef fat, this is not going to thicken as much.  This can be used to make tarts, pies, nut bread or used as a great topping for yogurt, oatmeal or porridge or just eaten as a snack.

Mincemeat will keep for up to 6 months under refrigeration or up to a year in the freezer sealed in an airtight container.



Vegetarian Mincemeat