---------- Recipe via Meal-Master (tm) v8.03
  Categories: Vegetables
       Yield: 8 servings
       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.