Saturday, April 1, 2017

Green Tomato Mincemeat (ver. 2016)

I know what you're thinking -  "umm, it's barely Spring out there, nothing much is growing and certainly not tomatoes". Or (if you live in warmer climates) perhaps it's more "mincemeat pie filling? Christmas is 9 months away!" Well, either way, this recipe is not a typical one for this time of year, and truth be told I actually made it last July. However, I was cleaning out our freezer the other day and came across a container left over from the holidays, and a taste made me realize that I should, after all, post it - even though I already have two green tomato mincemeat recipes on this blog (not to mention a few others).

It may not be gorgeous but it is delicious. .. and boozy! #cooking #mincemeat #yum #vegan #growyourown #garden #vegetables #spicy #fruit

The difference with this one is not so much that it has the unripe fruit in it, or even the addition of zucchini. Rather, the flavour of this batch comes more from the mixture of two types of alcohol (spiced rum and butterscotch schnapps) and a glug of date molasses, which adds fruity sweetness without any of the bitterness from "regular" or blackstrap cane molasses. I bulked up my mixture with a few handfuls of fruit and nut trail mix, which kept a bit of crunch even after two hours in the pot and six months in the freezer.


Of course, originally when I made it I had mincemeat tarts in mind, which I baked for my dad and grandma last Christmas. However, the remaining mincemeat (except for the aforementioned container that sparked this post) found its way into two loaves of fruitcake (soused with a little more rum, of course). The little container? Well, that went onto my mom's morning toast and was even scooped out of a bowl. Good stuff, this is!


Green Tomato Mincemeat (ver. 2016)
Makes ~7 cups (3 cups will fill approx. 12 tarts)
2 cups chopped green tomatoes (about 4 - 5 large)
2 apples, peeled, cored and chopped
1 large pear, peeled, cored and chopped
½ large zucchini, diced
½ cup packed brown sugar
½ cup coarse raw sugar
½ cup raisins
½ cup chopped dried apples
½ cup dried cranberries
1 cup trail mix (the one I used is called Cranberry Classic and contains dried cranberries, pumpkin seeds, blanched peanuts, cashews and golden raisins)
¼ cup date molasses (silan)
¼ cup cider vinegar
½ cup water
1 tbsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp allspice
¼ tsp ground cloves
½ tsp ground ginger
½ tsp Kosher salt
zest of 1 lemon
¼ cup spiced rum
2 tbsp butterscotch schnapps
  1. Combine all the ingredients (except alcohols) in a deep pot and bring to a boil.
  2. Reduce heat, cover and simmer 2 hours, stirring occasionally to break down the fruit and vegetables and prevent sticking.
  3. Remove from heat and stir in the rum and schnapps.
  4. Can 15 minutes in a waterbath or freeze.
Amount Per Serving
Calories: 449.9
Total Fat: 8.1 g
Cholesterol: 0.0 mg
Sodium: 30.5 mg
Total Carbs: 95.7 g
Dietary Fiber: 5.9 g
Protein: 5.9 g