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I haven't made any yet this year, but I do make green tomato mincemeat on a regular basis - using a recipe my Mom got from my paternal Grandma. My husband and my father both love the mincemeat pie!
What I really like is to use the mincemeat in 'bear claws' - just make sweet dough (like for cinnamon rolls) and put a scoop of mincemeat in the middle of a small round of dough, fold it over, and cut slits in the top - with a bit of powdered sugar & milk glaze added after they bake - yummy!
Since I've already explained the basics of the bear claws (not a written down recipe), I assume from your brief response that you would like the specifics for the green tomato mincemeat I make.
I have two recipes, one from my side of the family and one from another family friend. They are similar, but amounts vary. I will put the amounts for my Mom's recipe in parenthesis.
Green Tomato Mincemeat
6 (6) cups of green tomatoes: chop, drain, discard liquid, cover w/cold water, boil 5 minutes, drain & discard liquid
7 (9) cups apples (chopped)
4-2/3 (9) cups sugar, brown (white)
2# (3#) raisins
1-1/4 (1-1/2) cups vinegar
1 (3) cups oil (I most recently used coconut oil) (or ground suet)
1 Tbsp salt
2-1/2 (1-1/2) Tbsp ground cinnamon
2 (3) tsp. ground cloves
1 Tbsp. ground nutmeg (or 3 tsp. allspice)
1 Tbsp. grated lemon rind (I always add this)
3 Tbsp. lemon juice (I always add this)
Combine all ingredients; simmer over low heat until thick and apples are clear.
