Combine the butter, sugar, orange juice, and spices in a saucepan over gentle heat.
Stir the mixture occasionally until the butter melts and the liquid is smooth.
Add the chopped apples, sultanas, currants, cranberries, candied peel, and orange zest to the pan.
Bring the mixture to a boil and simmer gently for 10 minutes until the apples soften.
Remove the pan from the heat and stir in the alcohol.
Allow the mincemeat to cool completely.
Spoon the cold mixture into clean, dry jars and seal tightly.
Store the jars in the refrigerator for up to one month.