2 large tart cooking apples (Granny Smith work well), peeled, cored, and chopped (substitute dried fruit if desired 1/2 cup)

1/2 cup fennel bulb chopped

1/2cup carrot chopped

1/2 cup chopped onion

1/4 cup red wine vinegar (or any vinegar that you like)

1/4 cup brown sugar

1 Tbsp grated orange peel

1 Tbsp grated fresh ginger

1/2 teaspoon allspice (or any herb and spices to compliment main fruit or vegetable )

salt to taste


Wash and cut all ingredients to the same size. Combine all ingredients in a medium saucepan and stir well. Bring to a boil; reduce heat and simmer, covered, for 30-40 minutes . Uncover and simmer over low heat for a few minutes more to cook off excess liquid; let cool, season with salt if necessary. Cover and refrigerate for up to 2 weeks.

Makes about 2 & 1/2 cups