Fruited Holiday Vegetables Recipe

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Fruited Holiday Vegetables Recipe
Fruited Holiday Vegetables Recipe photo by Taste of Home
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Fruited Holiday Vegetables Recipe

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Publisher Photo
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. —Paula Marchesi, Lenhartsville, Pennsylvania
Recommended: Baking with Squash
MAKES:
12 servings
TOTAL TIME:
Prep: 1 hour Bake: 30 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 1 hour Bake: 30 min.

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

Nutritional Facts

1 cup: 243 calories, 8g fat (3g saturated fat), 10mg cholesterol, 76mg sodium, 43g carbohydrate (25g sugars, 5g fiber), 3g protein.

  • 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
  1. 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.
  2. 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.
  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 for 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° for 30-35 minutes or until fruit is tender. Yield: 12 servings.
Originally published as Fruited Holiday Vegetables in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p56

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MY REVIEW
kayla-ann00 User ID: 5327737 118921
Reviewed Jun. 28, 2012

"I had never had mincemeat before putting it in this dish, and it compliments the vegetables perfectly."

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