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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Green Tomato Mincemeat Recipe

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This recipe for Green Tomato Mincemeat is from The Rehoboth United Reformed Church Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 cups green tomatoes (chopped, unpeeled)
4 cups apples (finely chopped, peeled)
3 cups raisins
½ cup chopped mixed peel or citron
¼ cup chopped candied orange peel
1 tsp. salt
2 tsp. cinnamon
1 tsp. ground cloves
½ tsp. ground allspice
1 cup packed brown sugar
1 ½ cups granulated sugar
⅓ cup cider vinegar
2 tbsp. lemon juice
1 cup apple juice (or water)

½ cup brandy
Directions:
Directions:
In a large, heavy saucepan combine all ingredients EXCEPT brandy.
Bring to a boil over medium high heat. Reduce heat and simmer for 1 ½ hours, stirring often.
Remove from heat; add brandy and stir well.
Can or freeze as desired.
To make a mincemeat pie- double crust: Mix 2 cups of mincemeat with 4 cups of chopped apple.
Mincemeat is good in tarts, pies, warmed and scooped over ice cream.
Personal Notes:
Personal Notes:
This recipe brings back memories of my youth. My mother made it every year- using up the last of the season's tomatoes from our garden.

 

 

 

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