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Fruited Holiday Vegetables

 Fruited Holiday Vegetables
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.
12 ServingsPrep: 1 hour Bake: 30 min.


  • 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


  • 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.

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Fruited Holiday Vegetables (continued)

Directions (continued)

  • 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.