Popular in two-crust pies and tarts, especially at Christmas, it's also tasty in cookies, cakes
Boil beef and pork thoroughly. While meat is boiling, prepare fruit and put through food chopper. When meat is boiled and partly cooled, put it through food chopper. Combine meat and fruit and mix thoroughly. Add sugar, molasses, spices, nutmeg and salt, and mix thoroughly. Store in tightly covered sterilized bottles. Will keep indefinitely. When ready to use: add ½ cup of water for every 2 cups mincemeat.
I cooked and canned mincemeat, using green tomatoes from the garden, but it contains no beef or suet. This version was often called Mock Mince Meat. While mincemeat is most commonly used in two-crust pies and tarts, especially at Christmas time, there are other uses as well. Used in cookies and cakes, it provides flavour as well as keeping the baked goods moist. Now is the time to bring a jar or two of green tomato mincemeat from the shelves in the basement and try something different.
If you have a sweet tooth, try this recipe I found in a little undated booklet distributed by Canada Packers. To be fair, I’ll tell you it calls for Maple Leaf Mincemeat, but I used my homemade green tomato mincemeat instead.250 mL brown sugar, divided250 mL mincemeatCream together butter and 125 mL of the brown sugar. Work in 250 mL of the flour.Beat eggs with remaining 125 mL brown sugar, and coffee. Stir in remaining 60 mL of flour, baking powder, mincemeat and coconut. Spoon over crust.
Margaret Prouse, a home economist, writes this column for The Guardian every Friday. She can be reached by email atIt has been our privilege to have the trust and support of our East Coast communities for the last 200 years. Our SaltWire team is always watching out for the place we call home. Our 100 journalists strive to inform and improve our East Coast communities by delivering impartial, high-impact, local journalism that provokes thought and action.
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