Summer Season's Mincemeat Pie Filling

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 478.3
  • Total Fat: 1.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 22.3 mg
  • Total Carbs: 123.9 g
  • Dietary Fiber: 10.7 g
  • Protein: 3.5 g

View full nutritional breakdown of Summer Season's Mincemeat Pie Filling calories by ingredient


Introduction

Proof positive that you can make mincemeat pie filling with pretty much anything you have in store, this year's variation has rhubarb, green tomatoes, rum and a ton of dried fruit to fill the crust at Christmas! Makes 10 cups, enough for 2-3 nine-inch pies. Proof positive that you can make mincemeat pie filling with pretty much anything you have in store, this year's variation has rhubarb, green tomatoes, rum and a ton of dried fruit to fill the crust at Christmas! Makes 10 cups, enough for 2-3 nine-inch pies.
Number of Servings: 10

Ingredients

    3 large apples, diced
    2 lbs chopped rhubarb
    3.5 oz green (unripe) cherry tomatoes, halved
    juice and zest of one orange
    juice and zest of one lemon
    1 cup Demerara sugar
    1/4 cup honey
    1/4 cup molasses
    1 1/2 cups raisins
    6 oz dried apricots, diced
    3 oz prunes (about 12)
    4.6 oz diced dates
    3.8 oz dried cranberries
    4 oz currants
    1/2 cup rum
    2 tbsp red wine vinegar
    1/2 tsp salt
    1/2 tbsp allspice
    1/4 tsp cayenne
    1 tsp nutmeg
    1 tbsp cinnamon
    1 tbsp fresh-grated ginger

Directions

Combine all ingredients in a large pot. Cover, and cook over low heat for 3 hours.
Ladle into sterilized jars, leaving 1/2" space.
Process for 20 minutes in a water-bath canner. Alternatively freeze up to 1 year.

Number of Servings: 10

Recipe submitted by SparkPeople user JO_JO_BA.