Best Fennel Marmalade Recipes

FENNEL MARMALADE

Steps:

• Heat the olive oil in a large, heavy nonstick skillet over medium-low heat. Add the onion. Cook, stirring, until it begins to sizzle and soften, about five minutes. Add the fennel and a generous pinch of salt. Cook, stirring often, until it begins to soften, about five minutes. Turn the heat to low, cover and cook slowly for 45 minutes, stirring often. The mixture should melt down to a purée. Add the garlic, and taste and adjust salt and pepper. Stir together, cover and simmer for another 15 minutes until the mixture is lightly colored and very soft. Remove the lid, and if there is liquid in the pan, cook uncovered until the purée is thick and no more liquid remains in the pan. Stir in the lemon juice, adjust seasonings and serve. Alternately, allow to cool and serve at room temperature.

CAT CORA'S ORANGE FENNEL MARMALADE

Steps:

• Mix fennel, orange juice, sugar and ginger in large saucepan. Bring to boil on medium heat. Reduce hear to low; simmer 45 minutes.
• Meanwhile, finely grate orange peel. Remove orange sections and coarsely chop. Stir grated peel and chopped orange into fennel mixture.
• Simmer 15 minutes longer or until mixture is reduced and somewhat thick, Stir in cilantro and salt. Cover.
• Refrigerate until ready to serve.

CAT CORA'S SMOKED PAPRIKA SHREDDED PORK WITH ORANGE FENNEL MARMALADE

Steps:

• For the pork: Preheat oven to 325°F. Mix spices, salt and peppers in small bowl. Rub entire surface of pork with spice mixture. Place pork in foil-lined roasting pan. Slowly pour olive oil over pork. Cover tightly with foil. Roast pork 2 1/2 hours or until very tender. Cool slightly. Chop and shred pork. Return to liquid in roasting pan; mix well. While pork is roasting, prepare Orange Fennel Marmalade: Mix fennel, orange juice, sugar and ginger in large saucepan. Bring to boil on medium heat. Reduce heat to low; simmer 45 minutes. Meanwhile, finely grate orange peel. Remove orange sections and coarsely chop. Stir grated peel and chopped orange into fennel mixture. Simmer 15 minutes longer or until mixture is reduced and somewhat thick. Stir in cilantro and salt. Cover. Just before serving, spoon shredded pork into tortilla chips. Top each with a small spoonful of marmalade.

TURKISH-STYLE LAMB SAUSAGE WITH FIG AND FENNEL SEED MARMALADE

Steps:

• To make the marmalade, cut the figs into halves or quarters, depending on their size. Place them in a large microwave-safe bowl or small saucepan, add the sugar, and toss to coat. Set aside to macerate for 30 minutes or so. Add the fennel seeds and lemon juice and toss to mix. Microwave, stirring two or three times, or cook over medium heat until the juices are bubbling up and are thick enough to coat a spoon, about 15 minutes in the microwave or about 20 minutes on the stove top. Use right away, or cover and store in the refrigerator for up to 4 months.
• To make the sausage, melt the butter in a small sauté pan over medium heat. Add the raisins and pine nuts and sauté until the raisins are plumped up and the pine nuts are lightly golden, about 2 minutes. Transfer to a medium bowl and let cool. Add the remaining ingredients to the cooled raisins and nuts, and knead lightly with your hands until thoroughly blended. Form into ovals about 3 inches long, 1 1/2 inches wide, and 1/2 inch thick. Use right away, or cover and refrigerate for up to 3 days.
• When ready to cook, prepare a medium-hot grill, or film a large, heavy skillet with oil and place over medium heat.
• Place the sausages on the grill directly over the heat source, or in the skillet. Cook, turning twice, until medium-rare, 15 to 20 minutes total, or until as done as you like.
• Serve the sausages with the marmalade and steamed rice on the side.

FENNEL MARMALADE

Steps:

• Puree fennel, lemon pieces, and fennel seeds in food processor until very finely chopped and well blended. Combine in a medium saucepan and add water, sugar, and vinegar. Cook until fennel is tender and liquid is reduced to a marmalade thickness. Refrigerate,