Maggie’s Kitchen #20

I know that mincemeat pies aren’t as popular as they once were, but I must have some readers who like them. And because it took me years to adapt the vintage recipe I have to modern kitchens, I’d like to share it with those who might be interested. So without further ado, here’s my recipe; I find that since I only need two quarts a year (one per pie for Thanksgiving and Christmas), it’s easier to just make two quarts and freeze it rather than canning it. 2# peeled, cored apples (weight after coring) 2# green tomatoes 1# raisins 3 cups brown sugar 1 cup molasses 1 cup vinegar 1/2 cup dark rum 1 teaspoon cinnamon 1 teaspoon ginger 1 teaspoon allspice 1/2 teaspoon salt Finely chop apples and tomatoes in a food processor. Combine with all other ingredients in a large, deep pot and stir over medium heat until sugar dissolves, then increase heat to high and stir until boiling; boil the mixture hard for 10 to 15 minutes until quite thick, stirring occasionally with a long enough spoon so you…