To sterilise jars,
wash in hot
rinse well, then
leave in a low
oven to dry
Tip the dried fruits and mixed peel into
a large bowl. Pour over the brandy, zests
and juices. Stir, then cover and leave to
soak for 24 hrs.
Tip the mixture into a large saucepan
with the remaining ingredients and stir
well. Set over a medium heat and, once
the suet has melted, turn up the heat
and bubble for a few mins. Pack while
hot into sterilised jars (see tip, below).
Leave in a cool, dark cupboard for at
least a fortnight, or for up to 6 months.