1 shallot, finely chopped

1/4 cup (60 ml) olive oil

1/4 cup (60 ml) Zante currants

2 tablespoons (30 ml) balsamic vinegar

1 tablespoon (15 ml) molasses

In a small saucepan, soften the shallots in 15 ml (1 tablespoon) of oil. Add the currants and cook for 1 minute. Add the vinegar, molasses and the remaining oil. Simmer for 1 minute. Let cool.

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