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Vegetarian Mincemeat

Source of Recipe

Brenda-Lee Olson


Recipe Introduction

From Crescent Dragonwagon's Passionnate Vegetarian

List of Ingredients

1 unpeeled orange, washed
1 cup cider vinegar
1 lb raisins or currants
1 lb pitted prunes, halved
2 1/2 quarts apples, chopped (peeling is optional)
2 1/2 quarts green tomatoes, chopped
1 lb brown sugar
1/2 cup dark molasses (not blackstrap) or sorghum syrup
1 Tbl cinnamon
1 tsp cloves
1/2 tsp allspice
1/2 tsp nutmeg
1/2 tsp salt
1/2 tsp ginger


Recipe

Quarter the unpeeled orange and remove all the seeds.

Place in food processor with vinegar and half of the raisins, and process into a chunky paste.

Transfer to pot.

Add remaining ingredients and bring to a boil, stirring often.

Lower heat and simmer, stirring often, about 30-40 minutes, until mixture is thick and apples and tomatoes are cooked but not falling apart.

Can according to manufacturer directions for your hot water canner, refrigerate, or freeze the mincemeat until ready to use.

Mincemeat pie: Roll out two gf pie crusts.

Place one in a pie plate, then pour in 3 cups of cooled mincemeat.

Top with second pie crust, crimp the edges, make slits in the top, and bake at 350 for 25 to 30 minutes, until golden.