Fruited Holiday Vegetables |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 12 |
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Mom and I made a great team in the kitchen, cooking and baking for hours at a time. I treasure this holiday favorite from her the most. Ingredients:
1 large rutabaga, peeled and cubed |
3 small red potatoes, cubed |
3 medium sweet potatoes, peeled and cubed |
4 teaspoons cornstarch |
1/2 cup cold water |
1/2 cup orange juice |
1 cup prepared mincemeat |
1/4 cup butter, melted |
1/4 cup packed dark brown sugar |
1/4 cup dark corn syrup |
1/4 teaspoon ground ginger |
1/4 teaspoon ground cinnamon |
1-3/4 cups frozen unsweetened sliced peaches, thawed and chopped |
1 medium tart apple, chopped |
1 tablespoon lemon juice |
1/2 cup chopped pecans |
Directions:
1. Place rutabaga in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add red potatoes and enough additional water to cover. Return to a boil. Reduce heat; cover and simmer for 5 minutes.
2. Add sweet potatoes and enough additional water to cover. Bring to a boil. Reduce heat; cover and simmer 15 minutes longer or until vegetables are tender.
3. Meanwhile, in a small saucepan, combine cornstarch and cold water until smooth. Gradually stir in the orange juice. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the mincemeat, butter, brown sugar, corn syrup, ginger and cinnamon; heat through.
4. In a large bowl, combine the peaches, apple and lemon juice. Drain vegetables; stir in fruit mixture. Transfer to a greased 4-qt. baking dish. Add mincemeat; stir gently. Sprinkle with pecans. Bake, uncovered, at 325° for 30-35 minutes or until fruit is tender. Yield: 12 servings.
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