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Makes 16 to 20 servings. Heat oil in 12-inch nonstick skillet over medium-high heat. When hot, add onions, zucchini, sweet red pepper, garlic and salt. Cook until mixture is heated through, about 4 minutes, stirring often. Add 1/2 cup apple juice, mustard, ginger, allspice, cloves and currants. Simmer, uncovered, until zucchini is cooked but not quite tender, about 6 minutes. Combine cornstarch and remaining apple juice in small dish. Stir until smooth. Add to skillet along with vinegar, sugar and dash hot pepper sauce. Simmer until mixture thickens, about 3 minutes, stirring often. Remove from heat. Stir in tomato. Let cool at room temperature. (Can be refrigerated up to 2 weeks. Stir well before serving.) Adjust seasonings and vinegar to taste. Serve chilled or at room temperature. Serve with ham, smoked turkey, duck or fish.
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