I had never thought of using green tomatoes to make mincemeat, but here it is! I adjusted the recipe, adding more spice than suggested and cooking it for ages and ages and ages in a slow oven. it went thicker and darker, and lovelier. I stirred in some dark rum before I bottled it and now here it is, all done. It is different from usual mincemeat because it is cooked, it is also different in that it has no fat in the way of suet which is normal (although I sometimes use butter instead) I hope it keeps as well as normal mincemeat, it didn’t seem to have as much sugar… but we’ll see! I will keep you informed!
My amended recipe:
- 2lbs chopped green tomatoes
- 1lbs peeled, chopped tart apples (I used dessert apples)
- 9oz mixed dried fruit
- 2oz diced candied peel
- 1 teaspoons ground cinnamon
- 2 teaspoon ground allspice
- 1 teaspoon nutmeg
- ½ teaspoon mace
- 1 teaspoons salt
- 4 oz dark brown sugar
- ¼ pint good cider vinegar
- 2 tbsp lemon juice
- 4 tablespoons dark rum (at least!)
- Mix all the ingredients except the rum in a heavy pan over a moderate heat
- Stir all the time to prevent sticking until the sugar has dissolved
- Put in a slow oven for at least six hours, longer if possible, checking from time to time that it isn’t sticking. It shouldn’t with the amount of liquid it has, but if it does, add a tiny amount of water.
- When it looks ready… thick and dark and sticky, and tastes right (let it cool before tasting so you don’t burn yourself)… stir in the rum, mixing thoroughly
- Bottle in sterile jars and store in a dark place (Should be about 3lbs)
Lois Elsden 