Combine all the ingredients in a medium saucepan, except for the brandy.
Heat until the butter has completely melted and the sugar has dissolved. When the mixture begins to boil, reduce the heat and let the mixture simmer for about 15 minutes. This will give a chance for the dried fruit to absorb much of the liquid and for the filling to thicken a little. Note it will thicken more as it cools down.
Remove the pot from the heat, and stir in the brandy. Pack into a jar and refrigerate.
Divide between 250–500 mL jars (1–2 cup jars) and let the mixture cool completely before closing the jars and storing in the fridge.
Calories calculated per 15 mL (1 tablespoon) of filling.