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.