| 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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