Apple Raisin Bars--with a Mincemeat Variation

 

Christmas cookies are a distant memory, the Valentine's day chocolate frenzy is over, and the lighter fruit desserts of Easter and early spring are weeks away. So what might be a desert to serve for a late winter/early spring potluck or dinner with friends?

These soft and spicy bars could be a good accompaniment to a hearty soup and bread supper. Not too heavy but satisfying to anyone with a craving for a sweet ending to the meal.

But mincemeat? Really?

Mincemeat is not quite in the category of fruitcake or black licorice (you either love it or hate it), but it does seem to evoke strong preferences for many. If you are someone who really loves the flavor, the cost of this ingredient can be prohibitive; perhaps that is why it seems to have become a feature item only around the winter holidays.

Some time ago, I posted a recipe here for http://frugalfastfun.blogspot.com/2012/10/green-tomato-mincemeat.html. While this is much less expensive than purchased mince meat, you need a source of lots of green tomatoes (along with a fair amount of time) to make a batch. Given the high sugar and acid content of the mix does allow you to make a large batch to have ready in the freezer for pies and recipes like this. Still...

Because of the cost of prepared mincemeat, and the likelihood that you won't be making your own green tomato mincemeat, at least at this season, I have adjusted the original recipe by deveoping a spiced apple and raisin filling that closely approximates the spicy blend and fruity consistency that "real" mincemeat provides.

And if you still want to make mincemeat bars, I've included a variation that returns you to the original recipe.

Apple and Raisin Bars

1/2 c butter, softened
1/4 c canola oil
1/4 c brown sugar
1/2 c sugar
1 1/2 c flour
1/2 t baking soda
1 1/2 c quick rolled oats--not instant

Apple Raisin Filling
3/4 c chopped apples, pressed firmly into the measuring cup1/3 c raisins (chop if you want to duplicate the texture of mincemeat)
1/2 to 1 t cinnamon
1/4 t nutmeg
1/4 t ground cloves
2 T sugar

1. Prepare the filling: Combine all the ingredients in a large microwave save bowl and microwave for about 3 minutes, until the apples are fully softened. Allow to cool slightly before spreading.

2.  Cream together the butter, oil, and sugars.

3.  Sift together and add the flour and baking soda. Stir into the creamed mixture and blend well with a fork.

4.  Stir in the oats and blend with a fork until evenly crumbly.

5.  Oil a 7 X 11 (or 9 X 9) inch pan well.  Pat about half of the crumb mixture into the pan, pressing down firmly. Make sure the bottom is evenly covered.

6.  Spread the Apple Raisin Filling evenly over the crust.

7.  Drop the remaining crumble mixture over the top of the fruit mixture and then, using your fingers, spread it as evenly as possible. I like to place a piece of waxed paper over the top after the initial spreading and then press gently but firmly to form a crust rather than just a crumble topping.

8.  Bake at 375 degrees for 28 to 34 minutes, until the top is golden and the filling is slightly bubbly.

9.  Cool in pan before cutting. If desired, drizzle a few lines of powdered sugar icing over the top before cutting. 

Variation: Mincemeat Bars

Prepare the recipe as above, substituting 1 c green tomato or regular mincemeat for the Apple Raisin Filling. If using condensed mincemeat,  prepare according to package instructions.

Green Tomato Mincemeat

Homemade mincemeat? Doesn't sound especially frugal, fast, or fun, but this one meets at least two of the three criteria for this blog. It isn't especially fast, though it doesn't take as much time as it may sound, and one batch (or maybe two if you have lots of green tomatoes) will provide plenty for a season of baking. If you have tomatoes salvaged from that first killing frost, and maybe even some windfall apples at a bargain rate from the orchard, this will be much less expensive than purchased mincemeat. And the fun can come from being able to make something from America's past, a real heritage recipe. Home-schoolers working on history lessons from the last couple of hundred years might find this a fun project to try too.

If you do a search for green tomato mincemeat, you will find many recipes that do not take the extra step of steeping the tomatoes. While there is no doubt some loss of vitamins in this method, you will find that this approach results in a far more "traditional" flavor, without a hint of "green tomato."

Oh, and despite the name, this is a totally vegan recipe, and very low fat as well.   

From this:

 

 To this:

 

Green Tomato Mincemeat

4 lb ground green tomatoes (about 4 to 5 cups)
4 lb ground apples (unpeeled, preferably mixed varieties--about 4 to 5 cups)
12 oz (2 c or so) raisins--if you like a more raisin-y flavor, add up to a cup or so
1/2 lb. brown sugar
2 3/4 c white sugar
1 1/2 t salt
1/2 c plus 2 T cider vinegar
1 1/2 c strong coffee
2 t cinnamon
3/4 t cloves
3/4 t nutmeg

(NOTE:  Beause of the high acidity of the tomatoes, do not use aluminum or cast iron pans for this recipe.)

1.  Put at least 3 quarts of water in a large pot and bring to a boil. Use the pot that you will ultimately be cooking the mince meat in, to reduce dishwashing. 

2.  Cut the tomatoes in chunks and press through the grating blade of a food processor.
(NOTE: IF you still have an old-fashioned meat grinder, you can use that instead of a food processor.)

3.  Turn the ground tomatoes into a large bowl and pour boiling water over, just to cover. Add to the water in the pan and allow it to return to a boil.

4.  After 5 minutes of steeping in the hot water, pour the tomatoes into a colander and drain. Return to the large bowl and again cover with boiling water. Allow to sit for another five minutes, drain, and repeat the steeping and draining one more time.


5.  Meanwhile, quarter and core the apples, cutting out any spots but leaving the peeling on. Put these through the grating blade of the processor along with the raisins.










6.  Put the drained tomatoes, apples, and raisins in the large pot and add the remaining ingredients. Stir well and bring to a boil. Reduce heat and allow to simmer 20 to 30 minutes, stirring often to avoid sticking.

 


7.  To finish cooking:

A) Place in a 6 quart slow cooker with the cover slightly ajar. (As shown in the photo, just place a wood spoon under the cover.) Cook on low for several hours or overnight, stirring down occasionally.  After a few hours, taste and add more sugar if needed--the green-ness of the tomatoes and tartness of the apples will affect how much sugar you ultimately need.

OR
B)  Place the uncovered pot in a 300 degree oven and continue to cook, stirring every half hour or so, scraping down the sides as you do. After an hour or so, taste and add more sugar if needed.

OR
C)  You can continue to cook the mixture on top of the stove. Turn the heat to low, leave the pot uncovered, and stir often to avoid sticking. Taste for sweetness as above. 

8.  With any of these methods, continue to cook until the mixture is the thickness you desire. Long, slow, cooking will gradually caramelize the apples, deepen the spices, and in general, make for a very rich, full-flavored mixture.

9.  Cool and refrigerate or freeze in pie-sized portions--about 3 to 4 cups each. This amount should make enough for 3 to 5 pies. You may also want to freeze some in 1 or 2 cup portions for other recipes.

Beside pie filling, this makes an excellent yeast coffee cake filling, and I will soon be including a moist cake that features mincemeat and applesauce.