Kate Gridley’s Green-Tomato Mincemeat
This recipe signals the end of the tomato season. When I was comparing chutney dishes with my mother, she sent me the following recipe for green-tomato mincemeat, which I’ll make this week for the first time. There are lots of varieties of mincemeat, so if you have a good recipe, please share.
This recipe signals the end of the tomato season. When I was comparing chutney dishes with my mother, she sent me the following recipe for green-tomato mincemeat, which I’ll make this week for the first time. There are lots of varieties of mincemeat, so if you have a good recipe, please share.
Yield:
6 pints (makes 6 pies)Ingredients
6 cups chopped apples
6 cups chopped green tomatoes
4 cups brown sugar
1-1/3 cups vinegar
3 cups raisins
1 tablespoon cinnamon
1 teaspoon powdered cloves
3/4 teaspoon allspice
3/4 teaspoon mace
3/4 teaspoon pepper
2 teaspoons salt
3/4 cup unsalted butter
Instructions
Peel, core, and chop apples. Peel and chop tomatoes. Put apples, tomatoes, sugar, vinegar, raisins, spices, and salt in a large pot and bring slowly to a boil. Simmer 3 hours. Then add butter. Pour into 6 clean, hot, one-pint jars, leaving 1/2-inch headroom; seal, and process in a hot-water bath 20 minutes. Or cool, then pack into containers, leaving 1 inch for expansion, and freeze.
