Combine all ingredients in a large stockpot. Bring to a simmer, reduce heat to low and cook, partially covered, 1 hour and 15 minutes, stirring frequently (I left mine an hour and a half, I was lazy). Can according to water bath canner instructions. Alternatively, freeze: pack cold mincemeat into freezer jars or containers, leaving about an inch headspace for expansion. Seal and freeze promptly.
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|Serving Size: 1 Recipe (2623g)|
|Recipe Makes: 1 Recipe|
|Calories from Fat: 6 (1%)|
|Amt Per Serving||% DV|
|Total Fat 0.6g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 201.2mg||7 %|
|Potassium 1057.6mg||28 %|
|Total Carbohydrate 139.1g||41 %|
|Dietary Fiber 9.2g||37 %|
|Sugars, other 129.9g|
|Protein 2g||3 %|
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Calories per serving: 561
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