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fruited vegetables

(1 rating)
bakingluv avatar
Recipe by
Glenda Moore
@bakingluv
Spring Hill, KS

This recipe came to me from my grandmother, I remember she used to fix this whenever there was alot of family around. When my Fathers siblings and us would go every year on a fishing trip to a river and it just so happened it was near her house. We spent 3 days over Memorial day weekend there. I might just use this for Thanksgiving this year.

(1 rating)
yield 12
prep time 1 Hr 10 Min

Ingredients For fruited vegetables

  • 1 lg
    rutabaga, peeled, cubed
  • 3 sm
    red potatoes, cubed
  • 3 md
    sweet potatoes, peeled cubed
  • 4 tsp
    corn starch
  • 1/2 c
    cold water
  • 1/2 c
    orange juice
  • 1 c
    mincemeat, prepared
  • 1/4 c
    butter, melted
  • 1/4 c
    dark brown sugar, packed
  • 1/4 c
    corn syrup, dark
  • 1/4 tsp
    ginger, ground
  • 1/4 tsp
    cinnamon, ground
  • 1 3/4 c
    peaches, frozen, sliced- thaw & chop
  • 1 md
    tart apple, chopped
  • 1 Tbsp
    lemon juice
  • 1/2 c
    pecans, chopped

How To Make fruited vegetables

  • 1
    Place Rutabaga in Dutch Oven, cover with water. Bring to a boil. Reduce heat; cover and simmer for 15 min. Add Red Potatoes and enough additional water to cover. Return to a boil, reduce heat; cover and simmer for 5 min.
  • 2
    Add Sweet Potatoes and enough add'l water to cover. Bring to a boil. Reduce heat; cover and simmer 15 minutes longer or until Vegetables are tender.
  • 3
    Meanwhile, in a small saucepan, combine cornstarch and cold water until smooth. gradually stir in the Orange Juice. Bring to a boil; cook and stir 1-2 minutes or until thickened. Stir in the mincemeat, butter, brown sugar, corn syrup, ginger and cinnamon; heat through.
  • 4
    In a large bowl, combine the peaches, apple and lemon juice. Drain vegetables; stir in fruit mixture. Transfer to a greased 4 qt. baking dish. Add mincemeat; stir gently. Sprinkle with Pecans. Bake uncovered at 325* 30-35 minutes or until fruit is tender.
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Categories & Tags for Fruited Vegetables:

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