Mock Mincemeat


7-8kg green tomatoes
15 apples
1.5kg raisins
1 cup cider vinegar
12 cups sugar
2 tablespoons cinnamon
2 tablespoons allspice
2 tablespoons ground cloves
5 teaspoons salt

Wash, core and chop unpeeled green tomatoes. Grind tomatoes in a food processor. Drain through 
a colander lined with cheesecloth into a pan. Measure juice after draining and discard. Place 
tomatoes in a large enamel or stainless steel saucepan. Add a measurement of water equal to the 
amount of discarded tomato juice. Bring mixture to the boil. Remove from heat and drain mixture as 
above. Measure juice and discard. Return tomatoes to saucepan, add water equal to amount of water 
discarded. Bring to the boil and repeat draining process. Return tomatoes to saucepan and add 
amount of water equal to discarded tomato juice. Wash, core and chop apples. Add apples, raisins, 
vinegar, sugar, cinnamon, allspice, cloves and salt to tomato mixture. Cook until thick (1-1 1/2 hours), 
stirring frequently. Mixture will stick and burn quickly. Ladle hot mincemeat into hot sterilised jars, 
leaving 2cm head space. Adjust caps. Process 20 minutes in boiling water bath. Makes 10 litres. This 
mincemeat can be used as a pie filling, for cakes, in cookies or as a savoury spread on English muffins, 
savoury biscuits or toast. It also makes a great topping for ice cream. One litre of mincemeat is sufficient 
for a 23cm pastry shell.