- In a large saucepan, combine the apple juice, lemon zest and juice. Add the apples as you cut them. Add the remaining ingredients and stir to combine. Let stand for 30 minutes or until the sugar has dissolved.
- Bring to a boil and simmer over low heat for about 1 hour and 30 minutes, stirring frequently and gently until the apples are translucent and the mixture is syrupy.
- Pour into sterilized jars. The apple-currant spread will keep for 1 month in the refrigerator.
Serve with foie gras, grilled pork or chicken, or with croissants or toast.