Peel and core the apples. Chop them in small pieces and put them into a pan. Use large raisins and cut out the stones. Put into the pan with the apples, currants, sugar, spices, cider, grated rind and lemon juice, and butter. Simmer for 30 minutes, stirring well. Remove from the heat and stir in the brandy. Pack into jars and cover when cold. This is a short-keeping mincemeat which is best used within two weeks, but it can be kept longer in the refrigerator if necessary.
© 1978 Mary Norwak estate. All rights reserved.