Place the apricots, raisins, brown sugar, juices and spices in a medium pot. Set over medium-high heat and bring to a slow simmer. Reduce heat to maintain that slow simmer. Simmer, stirring occasionally, 5 minutes. Add the apple, return to a simmer, and simmer 5 minutes more. Mix in the currants and cornstarch/water mixture, return to a simmer, and cook until lightly thickened and the currants are just tender, about 2 minutes. Cool chutney to room temperature, and then refrigerate in a tightly sealed jar until ready to serve. Chutney will keep at least a week in the refrigerator.