1 kg tart cooking apples 1/3 cup melted cooled unsalted butter 3/4 cup sultanas 2 cups light brown sugar 3/4 cup currants 1 tablespoon grated lemon rind 1 1/4 cups halved seedless green grapes 1 3/4 cups sugar 1/4 cup chopped dates 1/2 teaspoon ground allspice 1/4 cup slivered blanched almonds 3/4 teaspoon ground nutmeg 1/4 cup raisins 1/4 teaspoon ground cloves 1/4 cup apple brandy 1 1/2 teaspoons cinamon 2 tablespoons lemon juice
Peel, core and coarsely chop apples and then toss in the lemon juice. Mix the fruit, nuts, peel and sugars in a large earthenware bowl and stand for 1/2 hour, stirring frequently. Blend in the spices and pour on the butter and brandy. Let the mincemeat stand (covered with plastic film) at room temperature, stirring occassionally, for about half a day until the sugar is completely dissolved. Pack into jars, cover and store in the refrigerator for up to 1 month. Leave at least 5 days for the flavour to develop before using.