Award Winning Green Tomato Mincemeat

WhiskingWings's Note:

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.

• Total Time: 1 hrs 45 mins
• Prep Time: 30 mins
• Cook Time: 1 hrs 15 mins

Ingredients:

Serves: 20

Yield: 5.0 quarts

• 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.