Don't forget to store them upside down. Make compote and freeze or sterilize it.

Here is a recipe from Desserts, Cheesecakes and Gateaux from Jenny Allday (not really a cake but I like it)

MINCEMEAT WITHOUT SUET

1 lb (1 pound) (500g) chopped apples
½ lb (1 1/3 cup) (500g) carrots
1 lb (3 cups) (500g) chopped raisins
½ lb (1 1/3 cup) (250g) cleaned currants
½ lb (1/2 pound) (250g) candied orange peel
½ lb (1 ½ cup) (250g) dried apricots (previously soaked)
4 oz (1 cup) (100g) almonds
½ lb (1 1/3 cup) (250g) dark Muscovado sugar
1 teaspoonful sea salt
2 lemons, grated rind and juice
1 level teaspoonful allspice
1 level teaspoonful cinnamon
1 level teaspoonful nutmeg
1 level teaspoonful mace
½ level teaspoonful ground cloves
¼ ping (2/3 cup) (150ml) brandy or rum to moisten

Chop and core the apples but do not peel
Peel the carrots
Put the apples, raisins, currants, orange peel, apricots, carrots and almonds through the mincer or the shredder
Mix in sugar, salt, spices, lemon rind and juice and moisten with brandy or rum
Turn into a screw-top jar. Eat within 2 months of making.
This will make 4.5 to 5 pounds (2.250-2.5kg).

Makes flan, pie or tart filling. I actually kept it much longer at the bottom of my fridge.