Zucchini Mincemeat

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 488.0
  • Total Fat: 0.8 g
  • Cholesterol: 0.8 mg
  • Sodium: 82.6 mg
  • Total Carbs: 128.7 g
  • Dietary Fiber: 9.0 g
  • Protein: 4.5 g

View full nutritional breakdown of Zucchini Mincemeat calories by ingredient


Introduction

This easy to make, perfectly cannable (or freezable) holiday pie filling is the perfect thing to use up a glut of zucchini from the garden. Sweet and tangy balsamic vinegar, raisins, prunes and cranberries add wonderful texture and soak up the fragrant, flavourful liquids too. This easy to make, perfectly cannable (or freezable) holiday pie filling is the perfect thing to use up a glut of zucchini from the garden. Sweet and tangy balsamic vinegar, raisins, prunes and cranberries add wonderful texture and soak up the fragrant, flavourful liquids too.
Number of Servings: 12

Ingredients

    4 gigantic or 5 large zucchini, peeled and chopped
    5 large apples, peeled, cored and chopped
    3 large pears, peeled, cored and chopped
    2 cups raisins
    ½ cup dried cranberries
    12 dried prunes, chopped
    ½ cup vinegar
    ½ cup balsamic vinegar
    juice and zest of 1 orange
    1 cup brown sugar
    2 cups white sugar
    ½ cup molasses
    ¼ cup spiced rum
    2 tbsp grated ginger
    2 tbsp cinnamon
    1 tsp allspice
    ¼ tsp black pepper
    ½ tsp cabernet-infused salt (or regular sea salt)
    ½ cup lentils

Tips

NI is per cup


Directions

Combine all the ingredients (except lentils) in a large pot over medium heat and bring to a boil. Reduce heat to low and simmer (uncovered) until thickened, about 2 hours.
Add the lentils and cook 1 hour longer.
Process for 10 minutes in a waterbath canner.

Serving Size: Makes 3 quarts

Number of Servings: 12

Recipe submitted by SparkPeople user JO_JO_BA.