Step 1Combine the apples, quince, plums, persimmons, sour cherries, raisins, dates, ginger, nutmeg, cardamom, sugar, apple cider, Scotch, cinnamon and zest in a 5-quart saucepot. Heat to boiling, stirring occasionally, then cover and simmer over low heat, 1 hour. Stir occasionally.
Step 2Remove the mincemeat from the heat and let cool to warm. Remove the cinnnnamon sticks. Place in a nonmetallic bowl or container, then cover and chill overnight.