| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Jewish | 1 | Servings | ||
INGREDIENTS
| 6 | lb | Green Tomatoes |
| 2 | lb | Tart Apples |
| 4 | c | Dark Raisins |
| 2 | c | Honey Or |
| 4 | c | Brown Sugar |
| 2 | c | Apple Juice Or Cider |
| 1 | Lemon; Grated Rind & Juice | |
| 2 | ts | Grated Orange Peel |
| 1/2 | c | Cider Vinegar |
| 1 | ts | Ground Nutmeg |
| 1 | ts | Ground Allspice |
| 5 | ts | Cinn |
INSTRUCTIONS
Core and quarter tomatoes and applies (do not peel). Chop coarsely. Combine all ingredients in a large non-aluminum kettle and simmer for 2 hours, stirring frequently, until thick. This freezes well or may be processed in jars. To process, pack hot mincemeat into hot, sterilized jars, leaving a 1 inch headspce. Adjust lids and process in boiling water for 15 to 25 minutes. Yield: 7-1/2 pints Recipe by: Taste of Home Country Cooking, 1996 Posted to JEWISH-FOOD digest by boxersrock@juno.com (Sheryl Donner) on Aug 16, 1998, converted by MM_Buster v2.0l.
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