Nana's Savory Mincemeat

(by Dawn Levitt)

1 lb. prepared raisins

1 pt. Hennessy

5 – 6 lb. green tomatoes (approximately 40 - 50 tomatoes)

2 T. kosher salt

5 – 6 lb. tart apples (approximately 15 -16 medium apples)

1/2 lb. beef suet

3 lb. dark brown sugar

1/2 c. distilled white vinegar

zest of 4 oranges and 1 lemon

1 T. ground cinnamon

1 T. ground cloves

1 T. ground allspice

The night before: mix raisins with Hennessy and let soak.

In the morning: Remove seeds from tomatoes and dice.

Add salt and let stand 4 hours, then drain.

Core and dice the apples

In a large stock pot, combine apples, suet, dark brown sugar, white vinegar, prepared raisins with liquid, orange and lemon zests, cinnamon, cloves, and allspice. 

Get everything bubbling over low heat, then stir in drained tomatoes. 

Simmer, stirring frequently, for about 4 hours, until it melts down into a rich brown jelly-like consistency.

Pour into jars and seal with a water bath. 

Store in a cool, dry place, like a cellar, and bring out the bounty to celebrate the season.

(Read Mincemeat and Memories, the story that accompanies this recipe.)