Reviewed: Dec. 30, 2011

I have not made this yet but would like to know if the apples or lemons should be peeled. I've never made mincemeat and want to try to surprise my English hubs next fall. I am trying to sort some new canning recipes out now. Thanks!

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2 users found this review helpful

Reviewer:

Tamms

Reviewed: Nov. 27, 2011

Very tasty and a good way to use green tomatoes. Here are my variations: 1) Scaled to 9 servings seems to make a good 10" pie 2) Omitted beef suet; don't particularly care for the flavor it adds. 3) Used candied orange peel instead of citrus peel 4) Added ~1 to 2 Tbsp quick cooking tapioca to thicken pie 5) Tastes better if made the day prior to consumption.

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1 user found this review helpful

Reviewer:

adriscoll77

Cooking Level: Expert

Reviewed: Sep. 25, 2011

Wow! I made this yesterday omitting the suet and candied fruit, since neither was readily available. Instead, I added a bit of fresh ginger and some orange peel granules I found at our coop. Then today, I tried it out on a pie. I was concerned it was a bit runny, so I added 2 T of tapioca, a diced apple and a handful of raisins. I have made pies all of my life, and I truly think this is my favorite. Thanks for posting the recipe. I only made a quarter recipe since I wasn't sure how it would come out, but I'll definitely be making a bigger batch next weekend.

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5 users found this review helpful

Reviewer:

Roobob

Reviewed: Nov. 6, 2010

This is great stuff. I adjusted the recipe to the amount of my tomatoes for a total yield of 13 pints. Chose to use butter rather than suet. I made this 6 weeks ago and have made two pies with it in the last week (testing for the holidays). For a more traditional flavor, added a shot of brandy to the second pie. Again, this is great stuff. Thanks!

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13 users found this review helpful

Reviewer:

cZak142

Cooking Level: Intermediate

Living In: Denver, Colorado, USA

Reviewed: Oct. 14, 2009

My tomato plants got caught by the frost, and I was left with "tons". I used the calculator to cut it in half and got 14 pint jars. I used the suet, and added a lb. of currants.I was very, very pleased with the flavour and plan on giving some away for Xmas gifts. I have a meat grinder, and put everything through the meat chopper using a 3/8" blade. It was perfect. I boiled it the 3 hrs. and then processed in a boiling water bath. Don't be afraid to try it!

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11 users found this review helpful

Reviewer:

LORNATHOMAS

Reviewed: May 14, 2009

This is a great recipe for using up the last of your tomatoes that won't ripen by the end of the gardening season. It is great as a pie filling but we like it as a pancake, waffle,or ice cream topping too. ******You don't HAVE to add the suet to this recipe and it is still great.****** I am not opposed to adding suet,it is just my personal choice and it keeps the recipe vegan friendly.

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17 users found this review helpful

Reviewer:

Can_It_Rachael

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Cooking Level: Intermediate

Living In: Rhinelander, Wisconsin, USA

Reviewed: May 17, 2008

This is just like my mother's recipe which I lost! Thank you for posting so I can make mince again. I use butter instead of suet. Great way to use up green tomatoes!

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22 users found this review helpful

Reviewer:

the4taals

Cooking Level: Expert

Home Town: Mississauga, Ontario, Canada

Living In: Burlington, Ontario, Canada

Reviewed: Sep. 13, 2007

My original recipe called for the tomatoes to be drained, covered with boiling water and 2-3 Tbsp pickling salt. I haven't made your recipe yet, but think the above ideas would cut down on the cooking time - makes a nice thick mincemeat.

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8 users found this review helpful

Reviewer:

Nancy Jacobson

Cooking Level: Expert

Home Town: Mitchell, Ontario, Canada

Living In: Thunder Bay, Ontario, Canada

Reviewed: Aug. 21, 2007

Great recipe!!! Will use it again as well as pass it on to others. Thanks, April!!!

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6 users found this review helpful

Reviewer:

Betta

Reviewed: Sep. 26, 2006

What a great recipe! I had an abundance of green tomatoes and didn't want to fry all of them or let them go to waste. I love mincemeat pie and will love giving jars of mincemeat for Christmas. I scaled it back to 40 servings, and used all of the ingredients called for. I sampled it before I canned and am anxious to make a pie come Thanksgiving or Christmas. It may need a little thickening before putting in a pie as filling.

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20 users found this review helpful