Cherry and Pear Mincemeat

by Edward Daniel

Cherry and Pear Mincemeat came about because I wanted to create a special type of Christmas Cake that when made could age well. This mincemeat also makes wonderful mince pies too. There is a fruity richness to this recipe.

Serves: 8 Prep Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 850g cooking pears
  • 300g cherries
  • 100g whole candied orange peel
  • 100g whole candied lemon peel
  • 250g seedless raisins
  • 250g currents
  • 250g sultanas
  • 300g unrefined cane sugar
  • 1tsp cinnamon ground
  • 2tsp freshly grated nutmeg
  • 1tsp all spice, ground
  • 250ml Port


  1. Peel, core and finely chop the pears.
  2. Chop the peel and cherries in two.
  3. Mix all ingredients into a large china or wooden bowl.
  4. Cover with a clean cloth and leave to stand for two to three days.
  5. Stir again, then pot into sterilised jars.
  6. Store in a cool dark place. You can either allow the flavours to mature for about 6 weeks or use within that period.


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