apples+green tomatoes=gooey mincemeat
I HAVE A CROP OF BATTERED-LOOKING APPLES and a lot of green tomatoes, and won’t be winning any prizes at the county fair with either harvest. But where’s my old mincemeat recipe gone to, the one that uses large quantities of both? Easy: Just look for the cookbook with pages that are all smeared and tattered, as canning is a sticky affair. Welcome to Food Fest 7, a collaboration with the Dinner Tonight blog, where this week’s subject is fruit.
Over at Everyday Food’s blog, I expect Deb is talking peaches, trying to hold on to those last bits of summer. Up here in the Hudson Valley/Berkshires area, where the apples are coming in fast, I have frankly given up. So mincemeat sounds about right, especially from a recipe minus the traditional beef suet. This one’s vegetarian.
The recipe is from “Stocking Up II,” a Rodale cookbook of 1980s vintage that has since been reissued in a third version. The most-disfigured spread in my copy: the one with ‘Currant and Green Tomato Chutney,’ which uses loads of apples, too. If a waste-not, want-not mood seizes you in the not-too-distant future, here’s the recipe. (I figured you couldn’t read it from the splattered pages above.)
Currant and Green Tomato Chutney (aka Mincemeat)
3 cups currants (or raisins)
4-1/2 cups finely chopped green tomatoes
4-1/2 cups peeled and finely chopped tart apples
2 lemons, seeded, quartered and sliced thin
2 cups minced onions
2 cloves garlic
½ cup honey
1 cup vinegar
1 cup water
2 Tablespoons mustard seed
½ teaspoon cayenne pepper
2 teaspoons ground ginger
Prepare ingredients as above, or put the tomatoes and apples through a meat grinder. Then combine all and simmer until fruit is soft (at least 20 minutes, probably more). Pack into hot, scalded jars, leaving ¼ inch headspace. Seal and process for 5 minutes in a boiling-water bath.
The recipe yields enough chutney, which is recommended by the cookbook author (and me) as a substitute for mincemeat, to fill 6 one-pint jars. I also pack it in some larger ones for pie filling…but the pint size is perfect for spooning over a lot of bowls of vanilla ice cream. (Did somebody remember to make a batch of ginger snaps to go with that?)
HOW THIS CROSS-BLOG FOOD FEST WORKS:
Now it’s your turn: Have a recipe or tip to share in the comments below? Then be sure to go visit Deb Puchalla (co-conspirator on all the Food Fests) and the Dinner Tonight folks and do the same. The cross-blog event idea works best when you leave your recipe or tip and favorite links (whether to your own blog or another’s) at both host blogs, mine and Deb’s. Thanks for attending our seventh weekly event.
By the way, the whole Food Fest thing got started in a series of one-liners between me and Deb and some other friends on Twitter. Want to know about Twitter, or what we’re doing when we’re not blogging? Follow me there.