Prep 30 mins
Cook 1 hr 15 mins
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.
- 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
- Combine all ingredients in a large stockpot.
- Bring to a simmer, reduce heat to low and cook, partially covered, 1 hour and 15 minutes, stirring frequently.
- Can according to water bath canner instructions.
- Alternatively, freeze: pack cold mincemeat into freezer jars or containers, leaving about an inch headspace for expansion. Seal and freeze promptly.
This is fantastic!!!!! Absolutely wonderful - and I am a mincemeat fanatic.. I had to use a mix of dried pears, peaches & apricots, and added generous amounts of spiced rum & brandy. I was given a lot of green tomatoes, and chose this way to use them - what a great choice. Thank you very much for sharing this.