Finely chop the orange in a food processor.
Combine Black Currants and sugar in a heavy saucepan. Cook and stir over medium heat until Black Currants just begin to pop, about 10 minutes.
Transfer Black Currants to a bowl, add apricot preserves and mix until melted. Stir in chopped orange, drained crushed pineapple and lemon juice. Cover and refrigerate until well chilled.