Makes 4 cups
My garden has finally come to the end in producing green tomatoes. So I wanted to pass on to you this tasty vegetarian mincemeat. It is quite easy to make and is great to be made into mincemeat tarts for Christmas.
1 pound (1/2 kg) green tomatoes, core removed
1 medium apple, cored
2 teaspoon (10 mL) pickling salt (course sea salt)
½ cup (125 mL) brown sugar (lightly packed)
1 cup (250 mL) dried currants
½ cup (125 mL) mixed peel (small cubes)
½ cup (125 mL) dried cranberries
½ cup (125 mL) chopped candied ginger or dates
2 teaspoons (10 mL) cinnamon
½ teaspoon (2 mL) grated nutmeg
¼ teaspoon (1 mL) ground cloves
½ teaspoon (2 mL) dried ginger
¾ cup (175 ml) apple cider
½ cup (125 mL) brandy
1. Place tomatoes and apple in food processor and grind until finely chopped. Pour mixture into a bowl and stir in salt. Leave for 1 hour; drain some of the excess liquid.
2. Place tomato mixture in a large saucepan and stir in sugar, currants, peel, cranberries and ginger or dates. Stir in spices and cider. Cook gently over medium-low heat for 1 hour stirring often. Remove from heat and add brandy.
3. Place mixture in a bowl and store in the refrigerator for up to two months. Or, place mixture in 4 (250 mL) sterilized jars. Seal and immerse bottles in hot water, bring to a gently boil and boil for 20 minutes. Remove from water and give lid a firm turn to seal well. Store mincemeat in cool location.
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