1 onion, finely chopped

2 tablespoons (30 ml) butter

1 fennel bulb, stems removed, diced

1 Gala apple, peeled and diced

1 teaspoon (5 ml) fresh ginger, finely chopped

1/2 cup (125 ml) chicken broth or water

1/2 cup (125 ml) cider vinegar

1/4 cup (60 ml) brown sugar

1/4 cup (60 ml) currants

A pinch crushed red pepper flakes

Salt and pepper

In a saucepan, brown the onion in the butter. Add the fennel, apple, and ginger and cook gently, stirring frequently, until the fennel is tender. Season with salt and pepper.

Add the remaining ingredients and bring to boil. Simmer until the liquid is syrupy. Set aside.

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