Diane Prather: 1 recipe of many mincemeat variations

Advertisement

Diane Prather

Diane Prather's columns appear in the Craig Daily Press and Saturday Morning Press. You can call her at 824-8809.

Thanks so much to all of the readers who have sent in recipes for mincemeat and pemmican.

Who would have thought there were so many mincemeat recipes?

This week’s first mincemeat recipe calls for green tomatoes. What a great way to use up all those green tomatoes in the fall. The recipe comes from Kelly Meyers, of Gilman, Iowa.

Thanks, Kelly.

To make “Green Tomato Mincemeat,” you’ll need: 24 to 28 green tomatoes (finely chopped); 8 to 10 tart apples (pared, cored, and finely chopped); 1 pound of raisins; 1/4 cup finely chopped citron, lemon, or orange peel; 2 cups water; 2 teaspoons salt; 1 tablespoon ground cinnamon; 1/4 teaspoon ground allspice; 1/4 teaspoon ground cloves; 5 cups packed brown sugar; and 1 cup cider vinegar.

Combine all of the ingredients and cook slowly until the tomatoes are tender and mixture is slightly thickened; stir frequently to prevent sticking.

Fill clean hot jars to within 1/2 inch of top. Seal following manufacturer’s directions. Process in boiling water bath for 10 minutes. This makes about 6 pints of mincemeat.

Note: If desired, substitute 2 1/2 cups granulated sugar for 2 1/2 cups of brown sugar, reduce vinegar to 3/4 cup and add 1/4 cup lemon juice.

Last week, I received a nice letter from Phyllis Virden, of Craig. She sent two recipes — one for pemmican and another for mincemeat.

She wrote that the mincemeat recipe came out of an old book from Montgomery Ward with instructions on butchering beef, pork, lamb and chicken. Following is the mincemeat recipe. (The pemmican recipe will be included in next week’s column.)

To make this mincemeat you will need: 1 pound of cooked lean beef (you can also use elk or deer),; 2 cups brown sugar; 1 cup of suet; 1 pound raisins; 1 pound currants; 2 cups cider; 1 pound tart apples; 1/2 teaspoon each of cinnamon, nutmeg, mace, and cloves; 1 teaspoon salt; 2 cups grape or cherry juice; and meat broth.

Cook the meat until almost tender. Cool. Chop (do not grind) apples, suet and meat. Add remaining ingredients, allowing just enough meat broth to cover the rest of the ingredients. Other fruit juices such as pineapple, peach, apricot or pear may be used. Simmer the combined ingredients until the apples are tender and the desired thickness is achieved. This can be canned or frozen.

If you have recipes that you’d like to share, send them to me at P.O. Box 415, Craig, CO 81626 or call me at 970-824-8809.

Copyright Diane Prather, 2010

Comments

Use the comment form below to begin a discussion about this content.

Requires free registration

Posting comments requires a free account and verification.