Green tomato mincemeat
When my friend Helena Nielson gave me this recipe to make for Eynsham’s “time to eat” festival 2012, I was a bit dubious about the outcome.
Having made it and sampled it I am a convert. Green tomatoes make the most delicious mincemeat – use this in your mince pies this year and they will be a hit……
The recipe comes from Helena’s friend Rozanne Hall, I have slightly adjusted her ingredients.
1kg peeled, cored and chopped apples (any type)
1 kg chopped green tomatoes (do not peel or deseed)
800g light brown, soft sugar
200ml cider vinigar or good balsamic
3 tsp cinnamon
2 tsp salt
1 tsp ground nutmeg
1 tsp ground cloves
1/2 tsp ground black pepper
1/3 tsp ground ginger
1 – 2 tbs brandy (optional)
- Prepare the tomatoes and apples, chop into similar sizes (I roughly chopped them into 1 cm squares)
- Place the tomatoes, apples and rest of the ingredients (except the butter and brandy if using) to a large preserving pan (or stainless steel pan).
- Bring to a gradual simmer and simmer for around 3 hours, stirring regularly to prevent sticking.
- Once the mixture is thick and sticky, add the brandy if using, stir and simmer for a further 5 minutes.
- Add the butter and turn off heat once butter has melted and been blended (stirred).
- Pour into sterilised jars (fills around 6 500ml jars).
- Place jars in fridge (or very cool larder). Allow to mature for at least 2 weeks.
The mixture matures well – mine lasted 2 months, I am sure it would have kept longer, but it proved too popular…. (you can also freeze the mincemeat).