It also produces at least 200g of brandy-infused mincemeat which can be put to good use in some pies.
This infusion can be done ‘cold’ (but will take up to a week) or by this quicker, cleaner sous vide recipe (or equally a slow, steady simmer in a vaccuum bag).
Combine all ingredients in a Ziplock bag. Expel all of the air and seal. Heat sous vide at 45°c for one hour and then place the sealed bag in the freezer overnight. Strain and filter the mix and transfer to a sterile bottle. Keep for up to two weeks