Green Tomato Mincemeat

A spiced filling for baked pies rather than a cupboard preserve. Makes enough for about 18 small pies (approximately 750 g). Preparation: 20 minutes. Cooking: 35 minutes.

Ingredients

• 400 g green tomatoes, finely chopped

• 250 g apples, peeled and grated

• 180 g mixed raisins and currants

• 100 g soft brown sugar

• 75 ml orange juice

• 40 g butter

• Finely grated zest of 1 orange

• 1 tsp mixed spice

• ½ tsp ground cinnamon

Method

1. Combine all ingredients in a heavy pan. Simmer gently for 30–35 minutes, stirring, until thick and the tomatoes are soft.

2. Cool promptly. Use as a filling in pastry and bake the pies until the pastry is golden and filling bubbles.

3. Do not eat this filling straight from a long-stored jar.

Storage

Refrigerate the cooled filling for up to 3 days or freeze for up to 3 months. No alcohol or hot-fill step makes this original recipe shelf-stable.