Apple mincemeat with almonds and dates

• 10 tart, cooking apples, peeled, cored and cut into small cubes
• 1 1/2 cups dark raisins
• 1/2 cup golden raisins
• 1 1/2 cups currants
• 2 1/2 cups seedless green grapes, halved
• 1/2 cup slivered almonds
• 3/4 cup chopped dates
• 1 tablespoon freshly grated lemon rind
• 1 tablespoon freshly grated orange rind
• 2 cups light brown sugar, firmly packed
• 1 3/4 cups granulated sugar
• 2 1/2 teaspoons ground cinnamon
• 2 teaspoons ground nutmeg
• 1 teaspoon ground allspice
• 1/4 teaspoon ground cloves
• 10 tablespoons unsalted sweet butter, melted and cooled
• 1/2 cup apple brandy, such as Calvados

1. Combine all of the ingredients in a large bowl.
2. Let stand at room temperature to dissolve the sugar, then parcel out the mincemeat into jars.
3. Cover the jars and refrigerate the mixture for up to three weeks, but do allow the mincemeat to mellow for at least five days before using.

cooking apples, dark raisins, golden raisins, currants, green grapes, almonds, dates, freshly grated lemon rind, freshly grated orange rind, light brown sugar, sugar, ground cinnamon, ground nutmeg, ground allspice, ground cloves, unsalted sweet butter, apple brandy

Taken from cooking.nytimes.com/recipes/3101 (may not work)