Peel, core, and finely dice six firm apples, ensuring they are evenly cut for uniform cooking.

Zest the peels of one orange and one lemon, avoiding the bitter white pith. Squeeze the juice from the lemon, and set aside.

In a large saucepan over low to medium heat, mix together diced apples, lemon juice, orange zest, lemon zest, dried fruits, ground mixed spice, ground cinnamon, and soft brown sugar. Add butter and allow it to melt, coating the fruit.

Stir mixture regularly, ensuring apples soften and dried fruit plumps, which should take approximately 10-15 minutes.

Remove from heat and let cool to room temperature, allowing flavors to meld.

Once cooled, stir in brandy to enrich the flavor of the mincemeat, mixing well.

Transfer vegetarian mincemeat into sterilized jars for long-term storage.