Peel, core and dice the bramley apples into small pieces.
Place the apple pieces into a large ovenproof pot with the rest of the ingredients (except for the brandy) and stir together until everything is well combined.
If you want to make mince pies straight away then set aside about 300g and stir in a couple of teaspoons of the brandy. Let the mincemeat rest whilst you prepare the pastry and then you can fill your pies immediately.
To prepare the rest of the mincemeat for storing put a lid on the pot and place in an oven pre-heated to 150°C /130°C fan/gas 2 for 1 hour.
Leave the mincemeat to completely cool before stirring in the brandy.
Decant the mincemeat into sterilised jars and store in a cool dark place for up to a year.
*It’s just not possible to buy gluten-free pre-packaged suet so do speak to your local butcher about obtaining fresh suet. It will come in a solid block which you will need to grate with a bit of gluten-free flour so that it can evenly disperse throughout the mincemeat. If you are vegan then I would recommend replacing with grated coconut butter but if you are not then I would urge you not to make the switch.Yield 4 380g jars