Award Winning Green Tomato Mincemeat
This favourite of my dad's won me an award from the Ontario Greenbelt Fresh Association, and for good reason! Apples, 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!
INGREDIENTS
Nutrition- 650
- 1
- 250
- 100g shredded carrots
- 165g chopped dried pears
- 1⁄2cup candied orange peel
- 1tablespoon ground cinnamon
- 1⁄4teaspoon ground nutmeg
- 1⁄4
- 1teaspoon salt
- 2
- 2tablespoons blackstrap molasses
- 1⁄3
- 1⁄3cup balsamic vinegar
- 1⁄4
- 1⁄4cup water
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DIRECTIONS
- 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.
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