Green Tomato Mincemeat

This traditional green tomato mincemeat transforms firm, unripe tomatoes into a rich, savory-sweet preserve. By simmering the tomatoes with tart apples, plump raisins, brown sugar, and warm spices like cinnamon and nutmeg, you create a complex flavor profile that is both tangy and comforting. The texture is chunky yet tender, making it an excellent filling for pies, tarts, or even as a unique condiment for cheeses. While often associated with holiday baking, this versatile mixture adds a sophisticated twist to any dessert. It stores well in the fridge or can be canned for long-term enjoyment, allowing you to savor the taste of autumn throughout the year.

Cooking Method: Boiling

Cuisine: American

Courses: Desserts

Difficulty: Advanced

Servings: 2

Calories: 2891.6

Dietary: Gluten-free, Vegan, Vegetarian

Description

This traditional green tomato mincemeat transforms firm, unripe tomatoes into a rich, savory-sweet preserve. By simmering the tomatoes with tart apples, plump raisins, brown sugar, and warm spices like cinnamon and nutmeg, you create a complex flavor profile that is both tangy and comforting. The texture is chunky yet tender, making it an excellent filling for pies, tarts, or even as a unique condiment for cheeses. While often associated with holiday baking, this versatile mixture adds a sophisticated twist to any dessert. It stores well in the fridge or can be canned for long-term enjoyment, allowing you to savor the taste of autumn throughout the year.

Ingredients

2 lbs Green Tomatoes
4 oz Suet (3/4 cup finely
3 lbs Tart Cooking Apples -chopped)
1 1/2 lbs Seedless Raisins
1 1/2 teaspoons Ground Cinnamon
1 2/3 lbs Light Brown Sugar, firmly
1 teaspoons Ground Nutmeg

Directions

1
Select green tomatoes that have turned white just before ripening.
2
Wash tomatoes well, remove core and blossom scar, and cut into quarters.
3
Process tomatoes in a food processor until chopped medium fine.
4
Place processed tomatoes in a colander set over a pan to drain.
5
Press out juice from the tomatoes and discard the liquid.
6
Add one cup of water to the drained tomatoes in the pan.
7
Heat the mixture just to the boiling point, then drain off the water.
8
Add another cup of water to the tomatoes, heat to boiling, and drain again.
9
Peel, core, quarter, and finely chop the tart cooking apples.
10
Return tomatoes to the pan, add one cup of water, the chopped apples, raisins, brown sugar, salt, cider vinegar, suet, ground cloves, and salt.
11
Mix all ingredients thoroughly.
12
Cook slowly, stirring often to prevent scorching, until the tomatoes become transparent, about 45 minutes.
13
During the last 5 minutes of cooking, add ground cinnamon, ground nutmeg, lemon juice, and grated lemon rind.
14
Pack the hot mixture into hot sterile jars.
15
Tap jars gently to exclude air bubbles and seal immediately.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 2891.6kcal

% Daily Value *
Total Fat 4.0g7%
Saturated Fat 0.3g2%
Cholesterol 0.0mg0%
Sodium 323.5mg14%
Total Carbohydrate 752.8g251%
Dietary Fiber 34.4g138%
Sugars 702.6g
Protein 16.7g34%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, choose tomatoes that are firm but have started to turn white, indicating they are close to ripening.

Suet can be replaced with a vegan alternative or omitted for a lighter version, though it adds traditional richness.

Ensure jars are properly sterilized and sealed to allow for safe storage. Store in a cool, dark place once sealed.

The mincemeat will keep for several months in the refrigerator after opening.

Keywords: green tomato, mincemeat, preserve, pie filling, spiced fruit, apple, raisin, cinnamon, nutmeg, homemade, caning, preserving, autumn, harvest, traditional, dessert, filling, spices, lemon, vinegar

Read it online: https://www.chefs-mate.com/recipe/green-tomato-mincemeat/