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Prep Time: 45 Minutes Cook Time: 180 Minutes |
Ready In: 225 Minutes Servings: 12 |
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A coworker shared this recipe with me!! It is fabulous!! Right now my house is screaming HOLIDAYS from the wonderful aroma of it simmering on top of the stove!! I made just a couple of changes and substitutions. Thank you Bette!! Ingredients:
7 cups very green tomatoes, finely chopped |
7 cups green apples, finely chopped |
1 whole lemon, finely chopped (including rind) |
1 cup sultana |
1 cup raisins |
1 cup currants |
4 cups sugar |
12 tablespoons molasses |
1 1/2 cups apple cider vinegar |
1/2 cup brandy (to 3/4 cup) |
1 tablespoon cinnamon |
1 teaspoon ground cloves |
3/4 teaspoon ground allspice |
3/4 teaspoon ground nutmeg |
1 1/2 teaspoons salt |
3/4 teaspoon ground black pepper |
1/2 cup butter (can use oleo to keep vegetarian) |
Directions:
1. Mix together all ingredients except butter in a deep heavy bottomed pot.
2. Bring to a boil and immediately turn down heat so mixture will bubble gently.
3. Cook uncoverered over med to low heat, stirring regularly to prevent sticking, for 3 hours or until mixture is thick and liquid is absorbed.
4. Pot must be watched and heat lowered if it starts to splatter or if liquid evaporates to quickly.
5. Taste and adjust according to your own tastes - more brandy, vinegar or sugar.
6. Simmer at least 3 hours.
7. Once mincemeat is cooked down to desired thickness, mix in butter a little bit at a time until well combined.
8. It will can, freeze or store in refrigerator (approx 30 days).
9. Makes 3 quarts!
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