Mix together all of your stage 1 ingredients to your large mixing bowl and stir together, set aside so that the fruit absorbs the juices whilst you move to stage 2.
Add your stage 2 ingredients to your large, heavy-based saucepan and heat on a low setting, stirring constantly, until the sugar has dissolved. Tipping the pan to the side will show any sugar grains still remaining on the base.
Mix all of your stage 1 ingredients into the cider and sugar stage 2 mixture.
Heat until the mixture reaches boiling point, then partially cover the pan and simmer very gently on a very low setting, stirring intermittently, for 30 minutes.
Leave to cool completely and then stir in your brandy.
Fill sterilised jars, ensuring you pack the mincemeat down so that there are no air gaps.
Store in a cool place for up to 6 months.