Chef Tony Baker’s Cranberry Fennel Sauce

By rrxing

Simple and Delicious, I made a large batch of this and canned it for gifts. I came out great, I love the ginger.

Ingredients

• 2 bulbs fennel, diced
• 1 – 12 ounce bag cranberries
• 1 1/2 cups brown sugar
• 1 1/4 cups orange juice
• 1 orange zest
• 2 tablespoon ginger fresh grated
• 2 tablespoon ginger fresh grated
• 2 tablespoon olive oil
• 1/2 cup green onion

Details

Servings 2
Adapted from oceanmist.com

Preparation

Step 1

Directions:

In a small pan, add the Fennel, ginger and olive oil, cook at a low temperature until the Fennel is slightly translucent about 10 minutes.

Add cranberries, orange juice, zest and sugar.

Bring to a gentle simmer and cook for 10 minutes or until cranberries burst.

Remove from heat and cool for 4 hours.

Add chopped Green Onions.