3/4 cup chopped celery
1 clove garlic, minced
2 tablespoons olive oil
1/2 cup white wine
1 1/2 cups vinegar
1 tablespoon white sugar
Heat olive oil in a large saucepan or Dutch oven over medium heat. Stir in celery and garlic for about 20 minutes, or until carrots are tender.
Stir in wine, vinegar, sugar, and citrus zest. Stir gently, to allow the flavors to blend.