In a large sauce pan combine the brown sugar, cranberry juice, vinegar, ginger and allspice and bring to a boil. Reduce heat to a simmer uncovered for 2 minutes or until sugar is dissolved.
Stir in the cranberries, oranges, apple, currants, apricots and orange zest. Return to a boil. Reduce heat to a simmer and cook uncovered for 45 minutes or until thickened, stirring occasionally.
Cool to room temperature and then transfer to a serving bowl. Cover and refrigerate until chilled.
Alternatively you can pour into hot canning jars, seal and process for 10 minutes in a boiling water bath to seal.
