Use a microplane grater to zest the lemon by grating the yellow part of the peel from the lemon. Set the zest aside
Cut the lemon in half and squeeze it to remove the juice. Set the lemon juice aside.
Peel, core and chop the apples into relatively small pieces - about 2 cm (¾ inch). (They don't have to be tiny as they will break down as they cook, but if they are too big either as the mincemeat will take longer to cook.)
Put the chopped apples in a non-metallic bowl and stir in the lemon juice to keep the apples from going brown.
Put the port or sherry in a large saucepan or stove-top safe casserole dish. I use my deep 24 cm (10 inch) Le Creuset casserole.
Add the brown sugar and stir over low heat until it is dissolved into the alcohol.
Add the chopped apples and lemon zest and stir to coat with the port and sugar mixture.
Add the raisins, currants, mixed peel, sultanas (or glacé cherries), cinnamon, ginger and nutmeg. Stir to mix thoroughly.
Turn the heat up a little and bring the mixture just to a bubble, stirring frequently, then turn the heat back to low.
Cook with the pan lid on, stirring occasionally and keeping an eye on the mixture so that it does not stick. Cook for about an hour and twenty minutes or until the apples have broken down, all the liquid is absorbed and the mixture is well combined.
Remove from the heat and allow to cool for about 10 minutes in the pan with the lid off.
Stir in the brandy.
Carefully spoon the warm suet-free mincemeat into sterilised jars, pressing the mixture down with a sterilised spoon to avoid air bubbles, and seal with the lids. Allow to cool at room temperature before storing.