Chef Tony Baker’s Cranberry Fennel Sauce

Cranberry just screams holiday, so this cranberry-fennel sauce is perfect for any occasion. Perfect complement to Chicken, Turkey or even with grilled artichokes as a vegetarian offering.

Nutrition Information

Calories: 1878
Protein: 9g
Carbs: 416g
Fiber: 23g
Sugar: 371g
Sodium: 350mg
Fat: 29g

Recipe Information

Prep Time: 10 minutes
Cook Time: 20 minutes


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


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.

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