Fruited Holiday Vegetables Recipe

Fruited Holiday Vegetables Recipe photo by Taste of Home

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Mom and I made a great team in the kitchen, cooking and baking for hours at a time. I treasure this holiday favorite from her the most.

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Fruited Holiday Vegetables Recipe

Prep: 1 hour Bake: 30 min.

Yield: 12 Servings

60 30 90

Ingredients

1 large rutabaga, peeled and cubed
3 small red potatoes, cubed
3 medium sweet potatoes, peeled and cubed
4 teaspoons cornstarch
1/2 cup cold water
1/2 cup orange juice
1 cup prepared mincemeat
1/4 cup butter, melted
1/4 cup packed dark brown sugar
1/4 cup dark corn syrup
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1-3/4 cups frozen unsweetened sliced peaches, thawed and chopped
1 medium tart apple, chopped
1 tablespoon lemon juice
1/2 cup chopped pecans

Directions

Place rutabaga in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add red potatoes and enough additional water to cover. Return to a boil. Reduce heat; cover and simmer for 5 minutes.
Add sweet potatoes and enough additional water to cover. Bring to a boil. Reduce heat; cover and simmer 15 minutes longer or until vegetables are tender.
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 for 1-2 minutes or until thickened. Stir in the mincemeat, butter, brown sugar, corn syrup, ginger and cinnamon; heat through.
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° for 30-35 minutes or until fruit is tender. Yield: 12 servings.

Nutritional Facts 1 serving (1 cup) equals 243 calories, 8 g fat (3 g saturated fat), 10 mg cholesterol, 76 mg sodium, 43 g carbohydrate, 5 g fiber, 3 g protein.

Originally published as Fruited Holiday Vegetables in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p56