Yield: makes approximately 8 pints
Green Tomato Mincemeat
This sweet holiday treat has been a family favourite for more than 40 years. Fill a pie, spoon it over ice cream, or enjoy it in bite-size tarts.
- 6-8 green, unripe tomatoes, finely chopped and undrained (should yield 8 cups)
- apple juice (see instructions for quantity)
- 6-8 apples, unpeeled, cored, and finely chopped (should yield 8 cups)
- 2 lbs raisins (approx. 8 cups)
- 1 lb dates, chopped
- 2 cups brown sugar, firmly packed
- 1 1/3 cups apple cider vinegar
- 1 tablespoon cinnamon
- 3/4 teaspoon ground allspice
- 1 teaspoon ground cloves
- 1/4 teaspoon black pepper
- 1 teaspoon sea salt
- 2/3 cups coconut oil
- Finely chop (or coarsely grind) the tomatoes and apples, placing each in a separate bowl and setting aside.
- Measure out 8 cups of the ground tomatoes and place in a colander to drain, also measuring how much liquid is drained off. Return tomato pieces to the bowl and add an equal amount of apple juice as was drained.
- Place all remaining ingredients except for the coconut oil in a large stockpot or Dutch oven. Bring to a boil over medium-high heat, then reduce heat and simmer, stirring frequently, until thick and flavours are blended, 1-3 hours. The mixture will reduce by about one-third.
- Add coconut oil and stir well.
- To store, either spoon into freezer containers and label well OR pack the mixture into hot, sterilized, pint-sized mason jars and process for 25 minutes in a boiling hot water bath.