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Categories:
green tomatoes apple Thompson carrots candied orange peel ground cinnamon ground nutmeg ground cloves salt brown sugar blackstrap molasses apple cider vinegar lemon juice water
Viewed: 12 - Published at: 2 years agoIngredients
- 650 g green tomatoes, chopped
- 1 kg granny smith apple, half-peeled, diced
- 250 g thompson seedless grapes
- 100 g shredded carrots
- 165 g chopped dried pears
- 1/2 cup candied orange peel
- 1 tablespoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves (omit if freezing, stir in once thawed)
- 1 teaspoon salt
- 2 cups brown sugar, firmly packed
- 2 tablespoons blackstrap molasses
- 2/3 cup apple cider vinegar
- 1/4 cup fresh lemon juice
- 1/4 cup water
Method
- Combine all ingredients in a large stockpot.
- Bring to a simmer, reduce heat to low and cook, partially covered, 1 hour and 15 minutes, stirring frequently.
- Can according to water bath canner instructions.
- Alternatively, freeze: pack cold mincemeat into freezer jars or containers, leaving about an inch headspace for expansion. Seal and freeze promptly.
