Make a big batch of vegetarian mincemeat so that you can make a few pies and have some left over to serve with ice cream, custard, pudding, or crêpes. You can also can or freeze it for later.
|Directions||Quarter the unpeeled orange and remove all the seeds. Place in food processor with vinegar and half of the raisins, and process into a chunky paste. Transfer to pot.
Add remaining ingredients and bring to a boil, stirring often. Lower heat and simmer, stirring often, about 30-40 minutes, until mixture is thick and apples and tomatoes are cooked but not falling apart.
Can, refrigerate, or freeze the mincemeat until ready to use.
Mincemeat pie: Roll out two pie crusts. Place one in a pie plate, then pour in 3 cups of cooled mincemeat. Top with second pie crust, crimp the edges, make slits in the top, and bake at 350 for 25 to 30 minutes, until golden.
|Notes||You can replace some of the raisins and/or prunes with walnuts.
Adapted from Crescent Dragonwagon’s Passionnate Vegetarian, in which it’s called "Fabulous Green Tomato Mincemeat-less Pie Filling."
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