Brandy Soaked Christmas Mince Pies are a perfect accompaniment to my Christmas Day and parties too. This recipe has come about through years of trial and error to reach a stage where I can finally say hand on heart – I love this pie and I can share this recipe. I think this is a testimony to life – we try and we don’t quite hit the mark, something doesn’t feel right. Keep persevering, I say. For a richer more full-bodied mince pie – I soak the mincemeat in brandy for about a year – until the next Christmas. Pack in jars that have been sterilised (see below) and then seal for best results. I will get to write my own mincemeat recipe – I have a full life and I will come to that all in good time. For this recipe I am not prescriptive about the mixed fruit.