From the blog For Love of the Table
1 1/2 cups diced (1/4-inch) apple (something with a nice sweet/tart flavor like a Jonagold or a Braeburn)—about 2 medium apples
1 T. olive oil
1 T. sugar
1/2 c. diced (1/4-inch) fennel (about half a medium bulb)
1/4 c. diced (1/4-inch) red onion
1 T. olive oil
1 t. coarsely chopped fresh picked thyme
1/2 t. fennel seed, toasted and ground in a mortar and pestle
1/8 t. coriander seed, toasted and ground in a mortar and pestle
salt & pepper
1/2 T. lemon juice
apple cider or water
1 T. cider reduction (see below)
1/2 T. maple syrup (or to taste)
In a large sauté pan, heat the olive oil over high heat. Add the apples and sauté—tossing regularly—until golden (about 2 or 3 minutes). Sprinkle the sugar over the apples and continue to toss and cook until the sugar is caramelized and the apples are just tender...another minute or two. Transfer the apples to a plate; set aside.
Warm the remaining olive oil in a small sauté pan over medium heat. Add the fresh fennel and onion along with a pinch of salt and sweat until beginning to soften—about five minutes. Add the thyme, fennel and coriander and continue to cook for a minute or two more. Add the lemon juice and enough water or cider to barely cover the vegetables. Cover and simmer until tender. Uncover and add the reserved apples. Increase the heat and cook until all the moisture has evaporated. Add the cider reduction and maple syrup and cook a few minutes more. Taste and correct the seasoning with salt & pepper and the sweet/tart balance with lemon juice (or sherry vinegar), cider reduction and maple syrup. Cool. Chill until ready to use. Makes about 1 cup relish.
Cider Reduction: Place a quart of apple cider in a saucepan. If you like, you may add a piece of cinnamon stick, a clove and a few black peppercorns (or any combination of spices you prefer). Bring to a boil. Reduce the heat and cook at a bare simmer until the cider is thick and syrupy—you will have about a half cup of reduction. As the reduction gets thicker, reduce the heat even more to keep from scorching it.
http://www.forloveofthetable.com/2011/10/apple-fennel-relish-for-kaw-valley-farm.html