I know that mincemeat pies aren’t as popular as they once were, but I must have some readers who like them. And because it took me years to adapt the vintage recipe I have to modern kitchens, I’d like to share it with those who might be interested. So without further ado, here’s my recipe; I find that since I only need two quarts a year (one per pie for Thanksgiving and Christmas), it’s easier to just make two quarts and freeze it rather than canning it.
2# peeled, cored apples (weight after coring)
2# green tomatoes
1# raisins
3 cups brown sugar
1 cup molasses
1 cup vinegar
1/2 cup dark rum
1 teaspoon cinnamon
1 teaspoon ginger
1 teaspoon allspice
1/2 teaspoon salt
Finely chop apples and tomatoes in a food processor. Combine with all other ingredients in a large, deep pot and stir over medium heat until sugar dissolves, then increase heat to high and stir until boiling; boil the mixture hard for 10 to 15 minutes until quite thick, stirring occasionally with a long enough spoon so you don’t get burned by spatter. Remove from heat and ladle into jars or 1-quart containers. Each quart makes one pie (top and bottom crust, bake at 375o for 50 minutes).
This octogenarian reader misses mom’s mincemeat pies.
Your meatless recipe looks so good that I want to try it anyway.
Thanks for sharing!