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Green Tomato Mincemeat

Green Tomato Mincemeat: A Tangy Twist on a Classic

Are you tired of the same old mincemeat pie? Looking for a new twist on a classic dessert? Look no further than green tomato mincemeat! This tangy and unique variation is sure to surprise and delight your taste buds. In this article, we’ll explore the history of mincemeat, the benefits of using green tomatoes, and how to make your own delicious green tomato mincemeat.

The History of Mincemeat

Mincemeat has been a beloved dessert for centuries. Traditionally made with a mixture of minced meat, suet, fruits, and spices, it was a way to preserve meat during the winter months. Over time, the recipe evolved to include a variety of ingredients such as apples, raisins, and brandy.

However, as tastes and dietary preferences changed, the use of meat in mincemeat became less common. Many modern recipes omit the meat entirely, focusing on the sweet and spicy flavors of the fruit and spices.

The Benefits of Green Tomatoes

Using green tomatoes in your mincemeat adds a unique tanginess that perfectly balances the sweetness of the fruit. Green tomatoes are slightly tart and firm, making them an excellent addition to this traditional dessert.

Green tomatoes are also packed with nutrients. They are a good source of vitamins A and C, as well as potassium and fiber. So not only will your green tomato mincemeat taste delicious, but it will also provide a healthy boost to your diet.

How to Make Green Tomato Mincemeat

Making your own green tomato mincemeat is easier than you might think. Start by chopping green tomatoes, apples, and raisins into small pieces. Combine them with brown sugar, spices like cinnamon and nutmeg, and a splash of lemon juice for added acidity.

Simmer the mixture on the stove until it thickens and the flavors meld together. The end result should be a chunky and flavorful mincemeat that is perfect for pies, tarts, or even as a topping for ice cream.


1. Can I use red tomatoes instead of green tomatoes?

While green tomatoes are recommended for their tart flavor, you can certainly use red tomatoes if that’s what you have on hand. Just keep in mind that the taste will be slightly sweeter.

2. How long does green tomato mincemeat last?

When stored in an airtight container in the refrigerator, green tomato mincemeat can last for several weeks. It also freezes well, so you can make a big batch and enjoy it throughout the year.

3. Can I use green tomato mincemeat as a filling for other desserts?

Absolutely! Green tomato mincemeat can be used as a filling for turnovers, hand pies, or even as a layer in a cake. Get creative and experiment with different ways to incorporate this tangy treat into your favorite desserts.

4. Is green tomato mincemeat suitable for vegetarians?

Yes, it is! Since green tomato mincemeat does not contain any meat or animal products, it is a great option for vegetarians and vegans looking for a unique and flavorful dessert.

5. Can I adjust the spices in the mincemeat?

Absolutely! Feel free to adjust the spices to suit your taste. You can add more cinnamon, nutmeg, or even a pinch of cloves for extra warmth and depth of flavor.

6. What other fruits can I add to green tomato mincemeat?

While apples and raisins are the traditional fruits used in mincemeat, you can experiment with other fruits as well. Cranberries, pears, or even dried apricots would all make delicious additions.

7. Can I make green tomato mincemeat without sugar?

If you prefer a less sweet mincemeat, you can reduce or omit the sugar altogether. Just keep in mind that the final result may be slightly less thick and syrupy.

8. Can I use green tomato mincemeat as a savory condiment?

While green tomato mincemeat is traditionally used in sweet desserts, there’s no reason why you can’t experiment with using it as a savory condiment. Try pairing it with roasted meats or spread it on a sandwich for a unique twist.

In conclusion, green tomato mincemeat is a delicious and tangy variation of the classic mincemeat pie. By using green tomatoes, you add a unique flavor and nutritional boost to this traditional dessert. Whether you enjoy it in a pie, tart, or as a topping, green tomato mincemeat is sure to be a crowd-pleaser. So why not give it a try and surprise your taste buds with this delightful twist on a classic?

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Green Tomato Mincemeat

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Prep Time 45 minutes
Cook Time 3 hours
Total Time 4 hours 45 minutes
Course Fruit Salads
Cuisine American
Servings 120


  • 8 quarts of minced green tomatoes
  • 8 quarts of minced and cored apples
  • ½ pound of beef suet
  • 6 pounds of brown sugar
  • 1 cup of distilled white vinegar
  • 2 tablespoons of salt
  • 2 tablespoons of ground cinnamon
  • 2 tablespoons of ground cloves
  • 2 tablespoons of ground allspice
  • 2 pounds of raisins
  • 32 ounces of candied mixed citrus peel (Optional)
  • 7 large peeled oranges , sectioned, and cut into bite-size pieces
  • 2 lemons , finely chopped


  • Combine green tomatoes, apples, suet (or oil), brown sugar, vinegar, chopped oranges, chopped lemons, raisins, and candied peel in a very large stock pot.
  • Season the mixture with salt, cinnamon, cloves, and allspice.
  • Cover the pot and cook over low heat for 3 hours.
  • Follow the manufacturer's instructions to sterilize 30 (1 pint) canning jars and lids.
  • Use a ladle to fill the sterilized jars with the mixture, leaving 1/2 inch head space.
  • Wipe the jars with a clean, damp cloth.
  • Cover the jars with lids and screw on the jar rings.
  • Heat water in a hot water canner.
  • Place the jars in a rack and slowly lower them into the canner, ensuring that the water completely covers the jars. The water should be hot but not boiling.
  • Bring the water to a boil and process the jars for 10 minutes.
  • If you prefer to omit the suet, you can use one cup of oil instead.
Keyword Allspice, Apples, Christmas, Clove, Fillings, Fruits, Healthy, Ideas, Raisins, Recipes, Thanksgiving
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Hi, I am April & Welcome to my food blog!

Thank you for visiting my blog. We share delicious recipes to make your meals nourishing and fun. Experimenting in the kitchen and cooking is my joy!


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