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Green Tomato Mincemeat

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Wonderful for pie, tart, or cookie fillings, or served on crisp whole wheat crackers with cream cheese. This recipe comes from Beth Benjamin, Renee's Garden horticultural advisor. It is one of her family's favorite holiday traditions.

  • 7 cups finely chopped very green tomatoes
  • 7 cups finely chopped tart, firm green apples
  • 1 whole lemon, finely chopped or ground, including rind
  • 3 cups raisins
  • 3 cups firmly packed brown sugar
  • 1 cup white sugar
  • 3 T light molasses
  • 1 1/2 cups apple cider vinegar
  • 1/2 cup brandy
  • 1 T cinnamon
  • 1 tsp ground cloves
  • 3/4 tsp ground allspice
  • 3/4 tsp ground nutmeg
  • 1 1/2 tsp salt
  • 3/4 tsp ground black pepper
  • 1/2 cup butter

Mix together all ingredients except butter in a deep, heavy-bottomed kettle. Bring to a boil and immediately turn down heat so mixture will bubble gently. Cook uncovered over medium to low heat, stirring regularly to prevent sticking, for 3 hours or until mixture is thick and liquid is absorbed. (Watch and lower heat if mixture is spattering.)

After about an hour and a half, begin to taste often. If liquid seems to be evaporating too quickly, add additional vinegar or brandy, depending on taste. If mixture seems too tart, add more sugar. Once mincemeat is cooked down to desired thickness, mix in butter a little bit at a time until well combined. Can or freeze, or store in the refrigerator for up to a month.

Makes 3 quarts of rich aromatic spicy-brown mincemeat, enough for 5 small pies.

 

 


 


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Mix together all ingredients except butter in a deep, heavy-bottomed kettle. Bring to a boil and immediately turn down heat so mixture will bubble gently. Cook uncovered over medium to low heat, stirring regularly to prevent sticking, for 3 hours or until mixture is thick and liquid is absorbed. (Watch and lower heat if mixture is spattering.)

After about an hour and a half, begin to taste often. If liquid seems to be evaporating too quickly, add additional vinegar or brandy, depending on taste. If mixture seems too tart, add more sugar. Once mincemeat is cooked down to desired thickness, mix in butter a little bit at a time until well combined. Can or freeze, or store in the refrigerator for up to a month.

Makes 3 quarts of rich aromatic spicy-brown mincemeat, enough for 5 small pies.

 

 


 


Find more great garden-inspired recipes in Renee's Cookbooks

View Recipe Archive

 

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