Green Tomato Mincemeat Recipe

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Green Tomato Mincemeat Recipe – Mock Mincemeat

This wonderful old-fashioned Green Tomato Mincemeat recipe is by Elsie, a wonderful woman who went to our church.  She made the most delicious Green Tomato Mincemeat every years.  She would sell it during the Christmas season at a bazaar she held.  I always bought most of her jars every year.  In my family it is a Christmas tradition to have a Mincemeat Pie for dessert.  Use this mincemeat straight from the jar for pies, cookies, muffins, or cake.

This is an excellent way to use up all those green tomatoes that never got the chance to ripe.


Green Tomato Mincemeat


Learn more about mincemeat and check out my Mincemeat Pie Recipe.



Green Tomato Mincemeat Recipe:

Green Tomato Mincemeat Recipe

Prep Time: 60 minutes

Cook Time: 50 minutes

Yield: serves many


3 pounds very green tomatoes, chopped and drained*
1 cup cider vinegar
3 pounds tart apples, chopped
4 pounds firmly-packed brown sugar
2 teaspoons ground cloves
1 teaspoon ground nutmeg
1 cup ground beef suet, finely chopped or grated**
1 pound ground venison, elk, or beef
2 pounds raisins
2 teaspoons salt
3 teaspoons ground cinnamon
1/2 cup butter
Rum or brandy to taste

* Green Tomatoes must not show any signs of ripening.

** Suet is firm beef fat.  Suet can be collected by trimming the hard white fat from steaks and other cuts of beef.  You can also purchase packages of suet from your local butcher or from the meat department of your local grocery store.  It then needs to be coarsely grated to make it ready to use.  It also must be kept refrigerated prior to use and used within a few days of purchase, just like meat.



In a large pot over medium-high heat, cover the prepared green tomatoes with cold water; bring to a boil for 5 minutes.  Remove from heat and drain.

Reduce heat to low.  Add cider vinegar, apples, brown sugar, cloves, nutmeg, suet, meat, raisins, salt, cinnamon, and butter or margarine; simmer 30 to 45 minutes.  Remove from heat; add rum or brandy to taste.

It’s best to let mincemeat stand at least a couple of weeks before using.  I store mine in the refrigerator.  Freeze in air-tight containers for longer storage.

Serves many.

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