Mincemeat (Nonvegetarian and Vegetarian)
© ejmorris 2000, 2002, 2005, 2007
M&P's Mincemeat (Nonvegetarian)
My mother used to spend an afternoon at our church, with other parishioners, making huge vats of this mincemeat to sell to the parish. Sadly, the church guild no longer makes these giant quantities of mincemeat. So my younger sister and mother adjusted the really huge recipe to come up with the following.
- 2 lb seedless raisins
- 1 lb currants
- 2 lb muscat raisins (seeded)
- 4 lb apples
- 1 lb candied fruit deluxe (no peel)
- ½ lb candied pineapple
- 2 oranges
- 1 grapefruit
- 1 lemon
- 1 Tbsp cinnamon
- 2 tsp nutmeg
- 2 c brown sugar
- ½ tsp cloves
- 375 gm suet (1 package)
- 1 c brandy
- apple sauce (to taste)
- Grind fruit up.
- Add spices, suet and brandy.
- Add apple sauce afterwards to taste.
Serve hot in pie, tarts, over shortbread, over icecream....
Alice Emery's Green Tomato Mincemeat (Vegetarian)
Alice wrote: "I had several requests for this, so I thought others might enjoy it as
well. This recipe will make enough for two 9 inch pies and you can freeze
it if needed. (ie, make one pie, freeze the other portion) or, eat it in
non pie form... it is heavenly!"
- 3 lb green tomatoes (thinly sliced)
- ¼ c salt
- 2 large apples, cored & chopped but unpeeled
- 1 large orange, seeded & chopped but unpeeled
- 1 pkg (15 oz.) seedless raisins (2½ c)
- 1 c sugar
- 1 pt dark corn syrup (2½ c)
- 2½ tsp cinnamon
- 1½ tsp powdered ginger
- ½ tsp nutmeg
- ½ tsp allspice
- ½ tsp cloves
- Sprinkle tomatoes with salt as you layer them in a glass bowl, not metal.
- Cover and let stand at room temp overnight.
- The next morning, rinse with cold water; drain well. Chop finely.
- Into a large pot put the tomatoes, apples,
orange, raisins, sugar, corn syrup and spices. (Alice calls for 2 Tbsp pumpkin pie spice* (enough for two 9" pies) * substitute - cinnamon, nutmeg, ginger, & allspice) Cover and simmer 45 min.
- Uncover and boil gently for 1 hour and 15 minutes, stirring occasionally.
Store tightly covered in refrigerator or store in containers & freeze. Serve hot or cold in pie, tarts, over shortbread, over icecream....