In a large saucepan, warm the apple cider and dissolve sugar over low heat. Wash, core, and finely chop or grate apples.
Add the whole cranberries into the pot and stir to combine. Add cinnamon, ginger, and allspice, along with currants, raisins, dried cranberries, and apple.
Stir and simmer over medium-low heat until mixture starts to darken and has absorbed most of the liquid, about 20 minutes.
Stir occasionally. Remove from heat and add the brandy, port or whiskey, maple syrup, and honey. Beat well to incorporate everything and crush the cranberries slightly.
Spoon into sterilized jars and cover with lids. This will store in the refrigerator for several weeks.
May also be frozen for up to three months.
Simply use as you would any fruit pie filling to make pies or tarts with your favorite crust.
