In a small bowl, combine the mixed spice ingredients.
Combine the currants, raisins, sultanas, apple, butter and sugar in a saucepan. Cook, stirring, over low heat until the butter has melted. Stir in the almonds, cinnamon, heaping teaspoon of the mixed spice and orange zest. Heat to a simmer and cook 5-10 minutes, stirring occasionally.
Remove from heat and let cool, then stir in the brandy.
Use immediately in mince pies or spoon into sterilised jars. This will keep in the fridge for up to 6 weeks.