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.
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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:
Monday, September 6, 2010 - 6:02pm
