Chef Tony Baker’s Cranberry Fennel Sauce
It’s cranberry season - aka - one of the best times of the year! I like to make all kinds of cranberry sauces around November, not only to enjoy on Thanksgiving but on any day of the week! I love to make a big batch and keep it in the fridge to top everything from chicken to pork, and it even goes well on steak.
This fennel version it so tasty, adding a nice licorice flavor to the sauce that I love! Everyone does Thanksgiving differently - some do the same thing year after year and some get wild and mix it up! Growing up, we pretty much had the same thing every year, but now that I help cook more, I absolutely love trying out new recipes! There is always a green or two, a potato dish, a sweet potato dish, stuffing, turkey, gravy and cranberry sauce, but the versions of each change! Last year we had scalloped potatoes instead of mashed and this year I think Cranberry Fennel Sauce has got to make an appearance! Switching up classic dishes a little is so fun and holidays are the best time to do it.
2 bulbs fennel, diced
1 12 ounce bag of cranberries
1 1/2 cups brown sugar
1 1/4 cups orange juice
Zest of 1 orange
2 tablespoons of ginger, freshly grated
2 tablespoons of 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.