Summer Season's Mincemeat Pie Filling
Ingredients
3 large apples, diced
3 1/2 ounces green (unripe) cherry tomatoes, halved
1 cup Demerara sugar
1/4 cup honey
1/4 cup molasses
1 1/2 cups raisins
6 ounces dried apricots, diced
3 ounces prunes (about 12)
ounces dried cranberries
1/2 cup rum
1/2 teaspoon salt
1/2 tablespoon allspice
1/4 teaspoon cayenne
1 teaspoon nutmeg
1 tablespoon cinnamon
1 tablespoon fresh-grated ginger
Preparation
1
Combine all ingredients in a large pot. Cover, and cook over low heat for 3 hours.
2
Ladle into sterilized jars, leaving 1/2" space.
3
Process for 20 minutes in a water-bath canner. Alternatively freeze up to 1 year.
4
Makes about 10 cups.
About
Proof positive that you can make mincemeat pie filling with pretty much anything you have in store, this year's variation has rhubarb, green tomatoes, rum and a ton of dried fruit to fill the crust at Christmas! Makes enough for 3 nine-inch pies.
Amount Per Serving
Calories: 478.3
Total Fat: 1.3 g
Cholesterol: 0.0 mg
Sodium: 22.3 mg
Total Carbs: 123.9 g
Dietary Fiber: 10.7 g
Protein: 3.5 g
Yield:
10 cups
Added:
September 6, 2010
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