Summer Season's Mincemeat Pie Filling
By: Sarah Reid
Published: Monday, September 6, 2010 - 6:02pm

Ingredients




3 large apples, diced
2 pounds chopped rhubarb
3 1/2 ounces green (unripe) cherry tomatoes, halved
1 juice and zest of orange
1 juice and zest of lemon
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)
 oz diced dates
 ounces dried cranberries
4 oz currants
1/2 cup rum
2 tablespoons red wine vinegar
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