Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 ts Olive Oil
3 Carrots; peeled cut
-into 2 inch julienne
1 Red Onion; chopped
3 Celery Ribs; slice thin
2 Granny Smith Apples; cored
-thinly sliced
2 c Currants
1/2 c Apple Juice
1/4 c Apple Cider Vinegar
1/4 c Honey
2 tb Dijon Mustard
2 tb Chopped Basil
Salt and pepper to taste

In a large nonstick skillet, heat the olive oil until very hot. Add
the carrots, red onion and celery. Cook over medium heat until the
vegetables begin to slightly caramelize and soften in texture, about
10 minutes. Add the apples, currants, apple juice, vinegar, honey and
dijon mustard. Cover, reduce heat to a simmer, and cook 10 minutes
more. Remove the cover, and boil until the liquid has evaporated and
the vegetables begin to glaze. Stir in the chopped basil and season
to taste with salt and pepper. Serve at once.

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