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.


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.


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


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


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?