Farmer Street Pantry Mincemeat jars in two sizes


Enjoy Farmer Street Pantry All Fruit Mincemeat right out of the jar.

  • Stir several spoonfuls into a cup of yogurt.
  • Top oatmeal, pancakes, French toast, waffles.
  • Layer onto turkey, ham or peanut butter sandwiches.
  • With cottage cheese as a snack or side dish.
  • Cheddar cheese & crackers or just crackers.
  • Top a baked Brie, warm in oven. Serve with toast points.
  • Super fast party fare: top a brick of cream cheese with a cup of mincemeat. Serve with crackers, cut veggies or fruit.
  • Warm mincemeat to top ice cream or frozen yogurt.

Orange and mincemeat smoothie

“Orange You Glad You Have Some Vegan Mincemeat” Smoothie

Orange and mincemeat are a delicious duo in this smoothie. It’s a great way to use that little bit of mincemeat still in the fridge.


  1. ¾ c. frozen mango chunks (3 oz.)
  2. ¾ c. regular or non-dairy milk or ⅓ c. yogurt mixed with ½ c. juice, milk, or coconut water.
  3. ¼ c. FSP All Fruit Mincemeat (2.75 oz.)
  4. 4 to 4 ½ Tb. cold milk
  5. 2 Tb. frozen orange juice concentrate or reduce ½ c. fresh orange juice in pot on stove to 2 Tb.; let cool.
  6. Optional: Add 1 tsp. ground flax seeds or chia seeds. Substitute frozen banana chunks for the mango.


Puree all ingredients in blender, food processer or immersion blender. If too thick, add a little more liquid. Pour into two 8 oz. glasses and serve immediately.

FSP All Fruit Mincemeat with ham


Use Farmer Street Pantry All Fruit Mincemeat in your cooking and baking.

  • Side dish for pork, game, fish or poultry: Saute one chopped onion with one tablespoon chopped garlic in butter or olive oil until lightly browned. Add about one half to one cup mincemeat; stir until warmed. Finish with a drizzle of balsamic vinegar, 2 tablespoons chopped fresh herbs such as rosemary, marjoram, or parsley. Toasted pine nuts or sliced almonds on top.
  • Add to stuffing for turkey.
  • Add to stuffing for baked squash.

Pot of baked beans

Vegan Mincemeat Baked Beans with Dark Beer

Tender beans in a nicely spicy sauce enriched with dark beer flavor. Great for vegans or carnivores!


  1. ½ lb. (1.25 c. dried) dried Great Northern, pea, or navy beans, rinsed and soaked overnight (equals 3 c. soaked). OR use 2-15 oz. cans (3 c.) low sodium cannellini, pinto, or navy beans, drained.
  2. 1½ c. vegetable broth (or ¾ c. if using canned beans)
  3. ¾ c. dark beer (porter, stout, or brown ale, or use any light beer)
  4. ⅔ c. FSP All Fruit Mincemeat (6 oz.)
  5. 1 medium onion, chopped (1 c.)
  6. 3 cloves garlic, chopped
  7. 3 Tb. salsa verde
  8. 1 Tb. + 1 tsp. tomato paste
  9. 1 Tb. apple cider vinegar
  10. 2 tsp. prepared mustard (yellow, brown, or grainy)
  11. 2 tsp. soy sauce
  12. 1 tsp. salt


  1. Prepare dried beans: rinse, soak overnight, drain, place in pot, add water to cover by at least one inch, cook until tender, approx. 30 minutes, drain, reserving 1 c. bean cooking liquid. Omit this step if using canned beans.
  2. While the beans are cooking, purée the mincemeat with half of the broth using an immersion blender or food processor. Chop the onions and garlic, and measure the remaining ingredients. Stir together the salsa verde, tomato paste, vinegar, mustard, and soy sauce.
  3. When the beans are done cooking, drain them (reserve 1 c. liquid) and place in a lidded casserole dish or cast-iron enameled pot that can go over a stove flame.
  4. Preheat the oven to 275° F. Add to the bean pot the mincemeat purée, beer, remaining broth, chopped onion, garlic, salsa verde mixture, and salt. Stir, cover, and bring to a simmer on the stove over medium heat for 10 minutes, then transfer the bean pot to the preheated oven.
  5. Bake for 2 hours then check the beans. If the sauce is very liquid, remove cover. If dry, stir in reserved bean cooking liquid (or extra broth or water) and put cover back on. In either case, bake for an additional 30 minutes. Serve hot or re-warmed.


All fruit mincemeat pie

Mincemeat and Apple Pie

Mom’s apple pie filling and FSP Mincemeat come together in this spicy ode to the apple. The crust is brought to you by Aunt Chick’s Pies of 1938. Makes one 9-inch double crusted pie.


  1. 1 ½ c. flour
  2. ½ c. shortening
  3. 1 ½ tsp. salt
  4. 4 to 4 ½ Tb. cold milk
  5. 5 medium apples, peeled, cored, sliced
  6. 2 tsp. lemon juice
  7. 1/2 c. sugar
  8. 1 Tb. flour
  9. 1 tsp. cinnamon or five spice powder
  10. Pinch of salt
  11. 1 ½ c. (12 oz.) Farmer Street Pantry Mincemeat


  1. Cut together the flour, shortening and 1 ½ tsp. salt until the shortening is pea sized.
  2. Add the milk; mix until there are no dry spots. If too dry, add more milk. Form into two balls, wrap, flatten into disks and refrigerate until firm enough to roll.
  3. Roll out on floured surface to one eighth inch thickness. Line a 9-inch pie shell. Roll out the second disk. Pre-heat oven to 425° F.
  4. In a bowl, toss the apple slices with lemon juice, pinch of salt, 1 Tb. flour, sugar and spice.
  5. Place half of the apple slices in the bottom of the pie shell. Spread the mincemeat over the apples. Arrange the remaining apples over the mincemeat layer.
  6. Roll the top crust onto the rolling pin and unroll over the pie. Trim and crimp the edges, cutting vents in the top crust.
  7. Bake at 425° F for 15 minutes, then turn down to 350° and continue baking for another 30 – 40 minutes. Remove and cool on rack.

Cookies made with all-fruit Farmer Street Pantry mincemeat

Mincemeat Cookies

This delicious, mincemeat-filled cookie was adapted from a recipe shared by Helene Corona Wallace, who received it from her mother, Minnie S. Corona of Canastota, NY. Makes approx. 24 cookies


  1. ½ c. shortening
  2. ½ c. sugar
  3. 2 eggs
  4. 1 tsp. vanilla
  5. 2 c. flour
  6. 1½ tsp. baking powder
  7. 1¼ c. (10 oz.) Farmer Street Pantry mincemeat


  1. Cream together shortening and sugar. Add eggs, one at a time. Add vanilla.
  2. Stir in the flour and baking powder until just combined. Cover dough in plastic wrap, press into a disc and chill at least one hour.
  3. Dough will be delicate: flour it well and roll into a rectangle between two sheets of parchment or wax paper to 1/8 inch thickness.
  4. Cut dough into 2 to 2½ inch squares. Place a rounded tsp. of mincemeat in the center. Bend two opposite corners over the filling until the tips are crossed; pinch together. Place cookies on two parchment-lined baking sheets.
  5. Bake in a pre-heated 350° F oven for a total of 20 – 25 minutes until edges and bottom are golden brown, rotating sheets halfway. Do not over brown.
  6. Cool on racks. Dust with a little confectioner’s sugar.


Applesauce muffins

Linda Hafner’s Zucchini Muffins with Applesauce

Chuck Hafner’s Farmer’s Market is a Syracuse favorite for produce, plants and garden supplies. Chuck’s wife Linda wrote Simple, Fresh and Healthy: A Collection of Seasonal Recipes, the source for these muffins. Makes 24 muffins.


  1. 2 c. flour
  2. 2 tsp. baking soda
  3. ½ tsp. baking powder
  4. 1 tsp. salt
  5. 3 tsp. cinnamon
  6. 3 eggs
  7. ¼ c. vegetable oil
  8. ¾ c. applesauce
  9. 1 ½ c. sugar
  10. 2 tsp. vanilla extract
  11. 1 tsp. lemon extract
  12. 2 c. grated zucchini
  13. 1 c. raisins
  14. 1 c. walnuts


  1. Preheat oven to 350 degrees.
  2. Combine flour, baking soda, baking powder, salt and cinnamon in a bowl.
  3. Combine eggs, oil, applesauce, sugar, vanilla, and lemon in a large bowl.
  4. Add dry ingredients to egg mixture and stir gently to combine.
  5. Stir in zucchini, then the raisins and walnuts.
  6. Pour into lined muffin tins (about 2/3 full).
  7. Bake for 20 minutes or until a toothpick inserted in muffin comes out clean.

Image of applesauce and granola parfait

Applesauce and Granola Parfait


  • 1 c. granola
  • 2/3 c. plain or vanilla yogurt
  • 2/3 c. applesauce
  • sprinkle of cinnamon or five spice powder

You’ll need two glasses, 6 oz. to 10 oz. in size. Into each glass, put 2 Tb. of applesauce, then 3 Tb. of granola, then 2 Tb. of yogurt spread to the sides, then granola, continuing to alternate the layers to the top. Finish with a dollop of yogurt and a sprinkle of spice.

pork loin with spiced cherries sauce

Pork Loin with Spiced Cherries & Mustard Sage Sauce


  • 2–3 lbs. pork loin
  • ½ c. stock or water
  • 1 tsp. prepared Dijon mustard
  • 2 tsp. Worcestershire sauce
  • Juice from ½ c. Spiced Cherries
  • 2 Tb. butter
  • 2 Tb. heavy cream
  • Salt and pepper
  • 1 Tb. chopped fresh sage


  1. Roast meat in 375° pre-heated oven until it reaches internal temp of 150°, approx. 45–60 minutes.
  2. Remove meat from oven and remove from pan. Keep meat warm on separate plate.
  3. Add stock or water to roasting pan and reduce on stovetop by half.
  4. Add prepared mustard, Worcestershire sauce, and juice from Spiced Cherries.
  5. Reduce one minute, add butter, heavy cream, salt and pepper to taste.
  6. Add drained cherries and simmer for one minute.
  7. Top sliced roast with cherry sauce and garnish with chopped fresh sage leaves. Serves 4.

Also try Spiced Cherries with

  • Soft cheeses such as goat, ricotta, cottage, Camembert
  • Pâté, duck, swordfish.
  • Ham and cheese sandwich.
  • Cake, fruit salad, or in a trifle.
  • Ice cream or sorbet, puddings.
  • Cocktail: Pour a shot of Spiced Cherry juice and a shot of whiskey over ice and stir. Sip slowly.