mincemeat

Planning for the holidays in October seems very wise. I might do this someday. For now the necessity to use up rather a lot of green tomatoes is our incentive, and the mince filling will age nicely for mince tarts, or pie, or a trifle.

ingredients-mince.jpg

This will be our first winter holiday in England, our first away from family in Canada, so the recipe my mother sent is needed to get us through any homesickness.

  • 6 green tomatoes
  • 6 tart apples, chopped
  • 1 1/2 cups raisins
  • 3 teaspoons ground cinnamon
  • 1 teaspoon cloves
  • 1/2 teaspoon allspice
  • 1/2 teaspoon ginger
  • 1/4 teaspoon ground nutmet
  • 1 teaspoon sea salt
  • 1/4 cup cider vinegar
  • 1/4 fruit juice
  • 1/2 cup citron peel, chopped
  • 1 tablespoon grated orange rind
  • 1/4 cup rum

Chop tomatoes, apples, and raisins.

uncooked-mincemeat.jpg

Measure into preserving kettle and simmer
gently til thick. Pour into sterile jars and
seal.

cooked-mincemeat.jpg

Makes 3 quarts, to fill three 9″ pies or
dozens of tarts. Bake in 400 degree F oven
for 20 to 25 minutes.

potted-mincemeat.jpg

I still have many green tomatoes after all this, so I shall try chutney next! Do you make your own mincemeat? Do you use a traditional recipe with suet?