The aforementioned green tomato mincemeat recipe

This is the mincemeat my mom and I made a few summers ago.  Very yummy.

GREEN TOMATO MINCEMEAT

(If you want to skip the suet, you can. You will just have to heat and thicken with a little cornstarch + liquid before using in a pie shell or shells. Use approximately 1 Tbsp.cornstarch dissolved in 1 Tbsp. of brandy or orange juice.)

Ingredients:
3 quarts chopped green tomatoes
1½ quarts peeled, chopped tart apples (such as Granny Smith)
2 cups golden raisins

1 cup currants

½ cup diced candied citron, lemon or orange peel

1½ cups chopped suet

2 teaspoons ground cinnamon

¼ teaspoon ground allspice

¼ teaspoon ground cloves

2 teaspoons salt

3 cups brown sugar, firmly packed

½ cup apple cider vinegar

¼ cup lemon juice

¼ cup brandy

Instructions:

1.      Combine all ingredients in a large, heavy pan (not cast iron). (Omit cloves if you plan to freeze mincemeat.)

2.      Cook mixture slowly until it is tender and thick, about 1 hour or more. Stir frequently to prevent sticking.

3.      To can, pour boiling mixture into hot, sterile jars, leaving 1/2-inch headspace; seal promptly. Process in a boiling water bath for 20 minutes.

4.      Store in a cool dry place.

5.      To freeze, pack cold mincemeat into freezer jars or containers, leaving about an inch headspace for expansion. Seal and freeze promptly.

Makes: 5 to 6 quarts