Green Tomato Mincemeat

A fabulous, sweet-tart combination of green tomatoes, red apples, golden oranges, black currants, dark red dried cherries and more. The colors of fall come into my kitchen whenever I make this pie filling.

Ingredients:

3 lbs green tomatoes, coarsely chopped
1 1/2 lbs tart apples, coarsely chopped, with skin
3 1/3 cups packed light brown sugar
10 oz currants
6 oz dried tart cherries
1 cup cider vinegar
1/2 cup chopped, crystallized ginger
2 oranges, cut into slices, seeded
2 cinnamon sticks
1 tsp ground mace
1 tsp ground cloves
1 tsp ground nutmeg
2 juniper berries, cracked (optional)

Directions:

Place the tomatoes in a large stockpot and cover with water. Bring to a boil and blanch for 4 - 5 minutes. Drain.
Add all the remaining ingredients. Mix well and bring to a boil over medium heat. Reduce the heat and simmer for 1 1/2 hours, stirring occasionally.
Let the mincemeat cool. Remove the orange slices and cinnamon sticks and transfer to a covered container. Store in refrigerator for up to one week, or freeze for several months.
Recipe from "Great Good Food: Luscious Lower-Fat Cooking," by Julee Rosso