BlueRibbonRecipes@yahoogroups.com
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 | ||
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Calories: 561 | ||
Calories from Fat: 6 (1%) | ||
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Amt Per Serving | % DV | |
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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 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 561
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