Zucchini Mincemeat
From jo_jo_ba 9 years ago
- 4 hours to make
- Serves 12
This easy to make, perfectly cannable (or freezable) holiday pie filling is the perfect thing to use up a glut of zucchini from the garden. Sweet and tangy balsamic vinegar, raisins, prunes and cranberries add wonderful texture and soak up the fragrant, flavourful liquids too. Read more Makes 3 quarts, NI is per cup See less
Ingredients
- 4 gigantic or 5 large zucchini, peeled and chopped shopping list
- 5 large apples, peeled, cored and chopped shopping list
- 3 large pears, peeled, cored and chopped shopping list
- 2 cups raisins shopping list
- ½ cup dried cranberries shopping list
- 12 dried prunes, chopped shopping list
- ½ cup vinegar shopping list
- ½ cup balsamic vinegar shopping list
- juice and zest of 1 orange shopping list
- 1 cup brown sugar shopping list
- 2 cups white sugar shopping list
- ½ cup molasses shopping list
- ¼ cup spiced rum shopping list
- 2 tbsp grated ginger shopping list
- 2 tbsp cinnamon shopping list
- 1 tsp allspice shopping list
- ¼ tsp black pepper shopping list
- ½ tsp Cabernet Salt (or regular sea salt) shopping list
- ½ cup lentils shopping list
How to make it
- Combine all the ingredients (except lentils) in a large pot over medium heat and bring to a boil. Reduce heat to low and simmer (uncovered) until thickened, about 2 hours.
- Add the lentils and cook 1 hour longer.
- Process for 10 minutes in a waterbath canner.
People Who Like This Dish 3
- clbacon Birmingham, AL
- champagnetime Straits Of Juan De Fuca, WA
- jo_jo_ba Oshawa, CA
- Show up here?Review or Bookmark it! ✔
The Groups
-
Sweet Tooth
451 members -
Good To Freeze
132 members -
Comfort Foods
784 members -
Gluten Free No Wheat
241 members -
Vegan
423 members -
Cooking For Food Allergies
45 members -
The Incredible Allergens
8 members -
Original Recipes
144 members -
Fresh Food Cooking
120 members -
Special NeedsRestricted
55 members
Reviews & Comments 3
-
All Comments
-
Your Comments