Award Winning Green Tomato Mincemeat |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 8 |
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Pears, carrots and raisins team up with the unlikely candidate of green tomatoes for a deliciously tangy-sweet mincemeat. This is a vegan recipe, perfect for pie or tart fillings at Christmas and it freezes well, too! This won me first prize in the Ontario Greenbelt Fresh Association's contest in 2008. Ingredients:
650 g green tomatoes, chopped |
1 kg granny smith apple, half-peeled, diced |
250 g thompson seedless grapes |
100 g shredded carrots |
165 g chopped dried pears |
1/2 cup candied orange peel |
1 tablespoon ground cinnamon |
1/4 teaspoon ground nutmeg |
1/4 teaspoon ground cloves (omit if freezing, stir in once thawed) |
1 teaspoon salt |
2 cups brown sugar, firmly packed |
2 tablespoons blackstrap molasses |
2/3 cup apple cider vinegar |
1/4 cup fresh lemon juice |
1/4 cup water |
Directions:
1. Combine all ingredients in a large stockpot.
2. Bring to a simmer, reduce heat to low and cook, partially covered, 1 hour and 15 minutes, stirring frequently.
3. Can according to water bath canner instructions.
4. 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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