Mix the sultanas, currants, cranberries, candied peel, lemon zest and juice, the suet, sugar, mixed spiced and grated apple together in a saucepan. Stir over a low heat for 5-10 mins, or until the suet and sugar have melted together.

Remove the pan from the heat and stir in the brandy or orange juice. Pack the mincemeat into sterilised jars (find out how to sterilise jars). Leave to mature in a cool, dry place for at least two weeks – the liquid will thicken as the mincemeat matures. Will keep in the fridge for six months.