- 12 small apples – peeled, cored, and sliced
- 5 small fresh peaches – peeled, pitted, and sliced
- 1/2 cup brewed hibiscus herbal tea
- 1 tablespoon dried marjoram
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground allspice
- 4 cups fresh red currants
- Bring the apples, peaches, and tea to a light boil in a large wok-style pan. Reduce heat to medium-high heat; cook and stir until fruit is soft, about 30 minutes. Drain any excess liquid from the pan. Let fruit mixture cool slightly.
- Stir marjoram, ground ginger, ground allspice into the fruit mixture. Fold currants into the mixture.