Green Tomato Mincemeat - By Sarah Reid
- 650 g chopped green tomatoes
- 1 kg half-peeled, diced Granny Smith apples
- 250 g Thompson raisins
- 100 g shredded carrots
- 165 g chopped dried pears
- 1/2 cup candied orange peel
- 1 tbsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 teaspoon ground cloves (omit if freezing, stir in once thawed)
- 1 tsp salt
2 cups brown sugar, firmly packed
- 2 tbsp 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 (I left mine an hour and a half, I was lazy). 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.
