Vegetarian Mincemeat with Apples, Green Tomatoes & Butter

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In days gone by I used a mock mincemeat recipe from a really old version of The Joy of Cooking by Irma S. Rombauer, but sadly this book has gone missing from my bookshelf. I have a newer edition of the book but I think the recipe in this one has been altered from the original.

So, here’s my current version of Vegetarian Mincemeat. It combines what I can remember from that original recipe with the spices I have available in my pantry. Plus, I have also factored in the amount of green tomatoes and apples I have on hand. The butter in this recipe replaces the suet used in traditional mincemeat.

Once again I have to give kudos to my good friend Pat who allowed me to pick green tomatoes from her garden. She also supplied lovely Gravenstein apples from the Annapolis valley. I used quite a few of the green cherry tomatoes that don’t have a hope of turning red before the killing frosts set in. I found these little green orbs to contain more moisture than their larger cousins so I strained them (once chopped) before adding them to the big pot.

The end result: just under 5 pints of really tasty mock mincemeat.

Ingredients

  • 6 C green tomatoes, very small dice
  • 6 C tart apples, very small dice
  • 3 C raisins
  • 2 C apple cider vinegar
  • 4 C dark brown sugar
  • 2 ½ tsp cinnamon
  • 1 tsp finely grated whole nutmeg
  • 1 tsp ground ginger
  • 1 ½ tsp allspice
  • ¼ – ½ tsp ground cloves
  • 1 tsp kosher salt flakes
  • 2/3 C butter

Preparation

  1. Prepare the green tomatoes and apples. It takes quite a while to dice these ingredients by hand so feel free to use a food processor. Just make sure to work in small batches and use the pulse action. The apples and tomatoes can easily go from being pulsed into an ideal small dice to unusable mush in the blink of an eye. Drain the tomatoes after they have been diced if necessary.
  2. Put everything except the butter into a large pot and bring to the boiling point slowly, stirring occasionally. Note: I’ve used the smaller amount of ground cloves as I find it can be a strong and overpowering spice. Let your taste buds be your guide!
  3. Adjust the heat so the mixture continues to simmer. Continue to stir now and then over the course of approximately 3 hours. The apples take a while to cook. The mincemeat is done when the apples are no longer white. The mixture will be slightly chunky and a dark golden brown when ready to come off the heat (see picture above).
  4. If you need to keep the mincemeat until Christmas have your pint jars and lids sterilized and ready for canning. Process the filled jars according to your canners instructions.

 

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