Recipe - Green Tomato Mincemeat - Cape Breton

12 x Green tomatoes
12 lg Tart apples, peeled, cored &
Coarsely chopped
1 One half cup Golden raisins
One fourth cup Diced citron
4 cup Brown sugar, firmly packed
One half cup Cider vinegar
1 tablespoon Cinnamon
1 teaspoon Each ground cloves,
Allspice and nutmeg
One half teaspoon Black pepper
One half cup Shredded beef suet or 4oz.
Butter or margarine, melted

Chop tomatoes. Place in a large kettle, cover with water and bring to a
boil. Drain, and repeat twice more, using fresh water for each boiling.
Drain well after the third boiling. Add remaining ingredients, bring to a
boil and simmer gently until mixture is thick and liquid has evaporated.
Use at once or pack into clean, hot preserving jars. Seal with a metal lid
and sealing band and refrigerate until needed. Makes about 2 to 3 quarts.
Posted to MMRecipes Digest V4 #258 by "Johanne Alton Alton"
jpmacnab@sprint.ca on Oct 1, 1995