Combine all ingredients except brandy and sherry, in a large saucepot. Oranges & lemons are peeled, seeded and finely chopped, you can use a little rind from each.

Simmer 1 hour, stirring occasionally. Remove from the heat stir in the Brandy and Sherry, return to heat and simmer for 30 mins.

Ladle hot mincemeat into hot jars, 1/2 inch headspace. Remove air bubbles. Adjust two piece caps. Process for 30 mins in a boiling water canner.