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.
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 a solid while animal fat. The best Suet comes from the fat that grows around the kidneys in cows and sheep. You can 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. You can also substite lard, shortening, butter, or bacon fat.
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.