Currant-Apple-Cranberry Chutney

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1/4 cup red currant jam

3 tablespoons cider vinegar

1 tablespoon unsalted butter

2 teaspoons finely chopped, peeled fresh ginger

1 cinnamon stick

1 shallot, chopped

Kosher salt

3 soft cooking apples, such as McIntosh, peeled, seeded, and diced

1/4 cup dried cranberries

2 tablespoons chopped fresh flat-leaf parsley