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.

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.


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.

Partfait with Farmer Street Pantry granola, applesauce and yogurt

Mince Pie Granola Parfait with Applesauce

This recipe comes together very quickly for breakfast, brunch or dessert. If you cover and refrigerate for several hours or overnight, the parfait becomes pudding-like. Serves 2


  1. 1 c. Farmer Street Pantry Mince Pie Granola
  2. 2/3 c. plain or vanilla yogurt
  3. 2/3 c. applesauce
  4. sprinkle of cinnamon or five spice powder


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