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–+ servings
Mincemeat
This Green Tomato Mincemeat is a clever Depression-era recipe that transforms surplus green tomatoes into a richly spiced, fruit-forward filling. Often used as a pie filling or cake mix-in, this vegetarian twist on traditional mincemeat is laced with raisins, brown sugar, and warm spices like cinnamon and cloves. The vinegar adds a gentle tang that balances the sweetness. With its deep, complex flavor, it evokes the heart of fall baking and old-fashioned holiday warmth.
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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Course Dessert
Cuisine American
Servings 32
Calories 168 kcal

Ingredients
  

  • 8 quarts green tomatoes (chopped)
  • cold water (for rinsing)
  • 5 lbs dark brown sugar
  • 2 lbs raisins
  • 1 cup vinegar
  • 1 cup chopped suet (use butter for a vegetarian option)
  • 1 tbsp salt
  • 1 tbsp ground cinnamon
  • 1 tbsp ground cloves
  • 1 tbsp ground allspice
  • 1 tbsp ground nutmeg

Instructions
 

Step 1: Prep Tomatoes

  • Chop green tomatoes and place in a large bowl.
  • Rinse and drain thoroughly. Repeat rinse and drain a second time.

Step 2: Combine Ingredients

  • Place drained tomatoes in a large stockpot.
  • Add brown sugar, raisins, vinegar, and chopped suet (or butter).
  • Stir in salt and all the spices (cinnamon, cloves, allspice, nutmeg).

Step 3: Cook the Mincemeat

  • Simmer over low heat for 2–2.5 hours, stirring occasionally.
  • Cook until mixture thickens and darkens in color, similar to raisins.

Step 4: Store or Use

  • Cool slightly before storing in sterilized jars.
  • Seal and refrigerate, or process jars for long-term storage.
  • Use as a pie filling, cake mix-in, or tart base.

Tips

  • Use butter in place of suet for a vegetarian option.
  • Add chopped apples for sweetness and body.
  • Substitute part of the raisins with currants for a more traditional profile.
  • Add a splash of brandy or rum after cooling for flavor depth.
  • Use golden raisins for lighter color and fruitiness.
  • Stir in candied citrus peel for classic holiday mincemeat.
  • Cook longer for a thicker, more jam-like consistency.
  • Reduce brown sugar for a less sweet, tangier mincemeat.
  • Add a pinch of ginger for additional warmth.
  • Store refrigerated up to 2 weeks or freeze for long-term keeping.
  • Use as pie filling, cookie filling, or stir into holiday breads.

Nutrition

Calories: 168kcalCarbohydrates: 44gProtein: 1gFat: 0.3gSaturated Fat: 0.05gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.05gSodium: 118mgPotassium: 285mgFiber: 2gSugar: 39gVitamin A: 60IUVitamin C: 10mgCalcium: 45mgIron: 1.1mg
Keyword heritage recipe, holidays, homemade, mincemeat, old fashioned, preserves, spiced fruit, vintage recipe
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