1. Combine all ingredients except the brandy and triple sec, stirring well to make sure all ingredients are evenly distributed. Cover and leave overnight.

2. Place in an ovenproof dish and cover with foil.

3. Place in a pre-heated oven 110°C for 2½ hours, stir occasionally.

4. When cooked stir well and leave to cool.

5. Stir again then mix in brandy and triple sec.

6. Use as required for mince pies or mincemeat tart.