Pour all of the cider into a large pan and put onto the heat to warm through gently to about the temperature of a hot bath. Do not let it boil.
Add all the spices along with the peel of the orange (cut off with a knife into about 6 pieces) and the ginger (roughly slice with skin still on). Dump in the sugar and stir.
Preheat the oven to 220°C.
Melt the butter in a microwave or small pan and add the pinch of ground cinnamon. Cut out 6 large circles of bread using a cutter that is larger than your mince pie tins, avoiding the crusts.
Brush each slice of bread generously with the cinnamon butter then push each slice down into the mince pie tins, butter side down. Spoon a tsp of the mincemeat into each breadline hole.
Roll some marzipan into the size of a small marble and poke into the mincemeat.
Cut out 6 more circles of bread, much smaller, to act as lids. Position these on top of each mince pie and smother in the cinnamon butter.
Bake the pies in the hot oven for 10 minutes, when they will be golden and crisp.
Serve warm, sprinkled with icing sugar and glass of the mulled cider which is best ladled into a glass and served with a shot of spiced rum. Serves 6