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Soak the raisins and currants in the brandy and lemon juice for 1 hr until plumped up, then drain and set the brandy aside.
Mix all the ingredients together in the order given, then pour in the brandy when everything else is well mixed.
Spoon and press into sterilised jars, to exclude any air (the easiest way to sterilise jars is to run them through a dishwasher on its hottest setting).
Cover and leave for at least a fortnight.
Will keep in the fridge for up to 6 months.
Notes: Adapt an old recipe at home by using grated or chopped butter rather than suet. Add such exotic Middle Eastern flavours as orange blossom or rose water, grate in fresh orange zest (highly recommended), add a screw or two of black pepper plus any other sweet spice you like best. Alcohol is usually minimal and black rum or brandy are probably best; fruit-based spirits, especially apricot brandy are recommended. Apricot jam or a chunky Seville orange marmalade are also excellent improvers.
Also: Swap the raisins for 100g dried cranberries, then add 2 tbsp finely chopped stem ginger and ½ tsp ground ginger