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California Mincemeat

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  • 2 lg Yellow onions; peeled and coarsely chopped
  • 4 md Garlic cloves peeled & minced
  • 1 md Sweet green pepper; cored, seeded & coarsely chopped
  • 2 tb Olive oil
  • 1/2 ts Crumbled leaf marjoram
  • 1/2 ts Crumbled leaf thyme
  • 1/2 ts Ground cumin
  • 1 pn Ground cinnamon
  • 1 lb Ground beef chuck
  • 1 lb Ground pork shoulder
  • 2 tb Ruby port, sweet Madeira OR sherry
  • 1/4 c Well-drained capers
  • 3/4 c Chopped olives w/pimento
  • 1/2 c Seedless raisins
  • 8 oz Tomato sauce
  • 1/4 ts Freshly ground black pepper
  • 1 c Toasted slivered almonds


IN A LARGE SKILLET set over moderate heat, stir-fry the onions, garlic and green pepper in the olive oil for about 5 minutes, until the vegetables are limp. Mix in the marjoram, thyme, cumin and cinnamon, and cook over moderate heat for 1 to 2 minutes. Add the beef and pork. Fry the meat, breaking up any large chunks, just until the redness disappears; do not brown the meat. Add the wine and boil it uncovered for 2 to 3 minutes, until it evaporates. Mix in the remaining ingredients except the almonds, bring the mincemeat to a simmer and adjust the heat so that it simmers very gently. Cover the skillet and cook the mincemeat for 45 minutes, until the flavors are well blended. Stir in the almonds and cook, uncovered, for 4 to 5 minutes, stirring often, until they are heated through. Ladle the mincemeat over rice, or slices of sourdough or French bread. Or, spoon the meat into pita pockets or taco shells. Makes 6 to 8 servings
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