Up here in the Hudson Valley/Berkshires area, where the apples come in fast in fall, I make applesauce as fast as I can to freeze. A batch of mincemeat sounds about right, too, especially from a recipe minus the traditional beef suet. This one’s vegetarian.
The recipe is from “Stocking Up II,” a Rodale cookbook of 1980s vintage that has since been reissued in athird version. The most-disfigured spread in my copy: the one with ‘Currant and Green Tomato Chutney,’ which uses loads of apples as well. If a waste-not, want-not mood seizes you in the not-too-distant future, here’s the recipe. (I figured you couldn’t read it from the splattered pages above.)currant and green tomato chutney (aka mincemeat)Ingredients: 3 cups currants (or raisins) 4-1/2 cups finely chopped green tomatoes 4-1/2 cups peeled and finely chopped tart apples 2 lemons, seeded, quartered and sliced thin 2 cups minced onions 2 cloves garlic ½ cup honey 1 cup vinegar 1 cup water 2 Tablespoons mustard seed ½ teaspoon cayenne pepper 2 teaspoons ground ginger
Prepare ingredients as above, or put the tomatoes and apples through a meat grinder. Then combine all and simmer until fruit is soft (at least 20 minutes, probably more). Pack into hot, scalded jars, leaving ¼ inch headspace. Seal and process for 5 minutes in a boiling-water bath.
The recipe yields enough chutney, which is recommended by the cookbook author (and me) as a
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