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. This recipe is very easily doubled or tripled.
Prep Time45mins
Cook Time2hrs30mins
Canning Time (optional)25mins
Total Time3hrs40mins
Course: Dessert
Cuisine: British
Servings: 4pints
Ingredients
1 ½ - 2lbsgreen, unripe tomatoes, finely chopped and undrained (enough to yield 4 cups when finely diced)
apple juice, see instructions, as quantity will vary
1 ½ - 2apples, unpeeled, cored and finely chopped (enough to yield 4 cups when cored and finely diced)
1lbraisins, (approximately 4 cups)
½lbdried plums, prunes, or dates, finely chopped
2cupsdate sugar, date syrup, or brown sugar
¼cupfancy molasses or any molasses that is unsulphured, NOT blackstrap
⅔cupapple cider vinegar
½tablespoonground cinnamon
½teaspoonground allspice
¾teaspoonground cloves
⅛teaspoonblack pepper
½teaspoonsea salt
⅓cupcoconut oil
Instructions
Make the mincemeat
Chop the tomatoes and apples. Finely chop (or coarsely grind) the tomatoes and apples, placing each in a separate bowl and setting aside.
Calculate the amount of apple juice. Measure out 4 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. (If doubling or tripling the recipe, remember to measure out the doubled or tripled amount of tomatoes.)
Bring the mincemeat to a boil. 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 cover. Let simmer, stirring frequently, until individual pieces begin to break down, 20-30 minutes.
Simmer the mincemeat. Remove cover and continue to simmer on low, stirring frequently, until thick and the mixture has reduced by about one-third, 1-2 hours. Alternatively, for the best flavor, keep the mixture covered and simmer over low heat for 5-6 hours, stirring frequently.
Stir in coconut oil. Add coconut oil and stir well.
Store or use the mincemeat. Freeze, can, or use the mincemeat immediately.
How to freeze, can, or use the mincemeat
To freeze the mincemeat: Let the mixture cool to room temperature, then spoon into pint-sized airtight freezer containers (or whatever portions you'll want later) and label well. Store in a deep freezer for up to 1 year or in a standard freezer for up to 3 months.
To can the mincemeat: Pack the hot mincemeat mixture into hot canning jars with 1/4-inch headspace and process in a boiling hot water bath. Process for 25 minutes for pint-sized jars or 20 minutes for 8-oz jars.
To use immediately: For pies and tarts, have pie crusts or tart shells at the ready, then fill as desired and bake as directed in your tart or pie recipe. For use on toast, ice cream, and other uses, cool the mincemeat to room temperature, then store in the refrigerator. Use or freeze within 5 days.
Notes
If using DATES instead dried plums or prunes: Reduce sugar by half when you first add the sugar, then add more sugar to taste while the mixture is simmering.To deal with green unripe tomatoes when you don't have time to make mincemeat: Chop the green tomatoes, drain, and measure in the proper amount of apple juice (Steps 1 and 2 in the recipe, leaving the chopping of apples until later). Freeze the green tomato-apple juice mixture until ready to make the mincemeat.