Mix all ingredients except Cointreau and use only 150mls brandy. Leave in a ceramic or glass bowl overnight.
Next day, cover tightly with a baking paper cartouche and then with foil and place in a preheated oven at 110C for two hours, stirring and mixing a couple of times. Remove from oven and cool. When cool add remaining 100mls brandy and the Cointreau and spoon into sterilised jars. Store in a cool place out of sunlight for a long as possible - at least two months.
Combine with Milly's Sweet Tart Pastry Recipe to make delicious Christmas Fruit Mince Pies!