Instructions

1. Put the sultanas and cherries into a large mixing bowl. Add the brandy and mix well. Put a lid on and soak overnight.
2. The next day transfer the mixture into a heavy-based saucepan and add all the other ingredients (expect the last 3). Bring to the simmer and gently cook until the liquid has almost completely reduced. After about 15-20 minutes you should get a thick, sticky jam-like mixture.
3. Turn the heat off and let it cool.
4. When completely cool, add the alcohol (if you don’t want too much booze, add some orange juice instead - about 2 Tbsp).
5. Spoon the mincemeat into two sterilised jars, seal them and store these in a cool place. When opened, keep the jar in the fridge.