Remember the picture in the last post of a colander full of green tomatoes and a sprinkling of cherry tomatoes. The tiny red tomatoes were delicious in a salad. So sweet.. but what I pondered to do with the green tomatoes. They were so green no way would they ripen to red....
Thought of fried green tomatoes but trying to stay away from fried food..
There was an intriguing recipe in one of my favourite cookbooks Great Good Food by Julie Rosso,
Green Tomato Mincemeat .
Never heard of it before! Apparently lots of other people have heard of it and made it which I found out after doing a google search.
With my English heritage mincemeat tarts are Christmas are an essential. Just isn't Christmas with out a taste of mincemeat. The old fashioned method of making mincemeat with suet is long and tedious. This recipe quick and simple.
Green Tomato Mincemeat:
This recipe yields 9 1/2 cups.
3 pounds of green tomatoes , coarsely chopped
1 1/2 pounds tart apples , coarsely chopped , with skin on
3 1/3 cups brown sugar, ( used dark)
10 ounces currants( used half currants half sultanas)
6 ounces dried cherries( used frozen montmorency cherries)
1 cup cider vinegar
1/2 cup chopped crystallized ginger( substituted fresh ginger 2 TBSP and 2 TBSP white sugar)
2 oranges sliced into 1/4 inch thick rounds , seeds removed
2 cinnamon sticks
1 tsp. mace , ground
1 tsp. cloves, ground
1 tsp. nutmeg, grated
2 juniper berries , cracked( left these out)
Place the tomatoes in large stock pot, and cover with water. Bring to a boil and blanch for 4-5 minutes.
This mixture tastes so good, has a very fresh flavour. nice blend of spiciness..don't miss the suet at all..
Will make a great pie or tarts at Christmas, maybe even a mincemeat cake. Decided I will add rum or brandy when baking.....
Mincemeat can be stored in fridge for up to 1 week.. This can also be preserved in sterilized jars , process according to manufacturers directions . I decided to chill in fridge overnight to allow flavours to meld then I have frozen theo containers.
Thanks to Julie for this terrific recipe..