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Green Tomato Mincemeat
- 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 (approximately 8 cups)
- 1 lb dates, chopped
- 2 cups brown sugar, firmly packed
- 1 ⅓ cups apple cider vinegar
- 1 tablespoon cinnamon
- ¾ teaspoon ground allspice
- 1 teaspoon ground cloves
- ¼ teaspoon black pepper
- 1 teaspoon sea salt
- ⅔ 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 flavors are blended and the mixture has reduced by about one-third, 1-2 hours.
- 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.