Fennel Marmalade Recipes

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FENNEL MARMALADE



Fennel Marmalade image

I can't think of a better accompaniment for this Provençal-inspired condiment than a piece of grilled fish. For a simpler meal, try this marmalade atop a bowl of brown rice or a bruschetta.

Provided by Martha Rose Shulman

Categories     weekday, condiments, sauces and gravies

Time 1h30m

Yield About 1 2/3 cups

Number Of Ingredients 7

2 tablespoons extra virgin olive oil
1 medium onion, quartered lengthwise, then cut across the grain into thin slices
1 1/2 pounds fennel, trimmed, quartered, cored, and cut across the grain into thin slices
Salt
freshly ground pepper
3 garlic cloves, minced
1 teaspoon fresh lemon juice

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.

Nutrition Facts : @context http, Calories 129, UnsaturatedFat 6 grams, Carbohydrate 16 grams, Fat 7 grams, Fiber 6 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 485 milligrams, Sugar 8 grams

STRAWBERRY MARMALADE



Strawberry Marmalade image

This recipe makes ordinary orange marmalade into something really special! Sometimes I make it using strawberries that I've frozen without adding sugar or water. I just thaw them in the refrigerator overnight. &mdashlMrs. Craig Presbrey, Pascoag, Rhode Island

Provided by Taste of Home

Time 1h10m

Yield about 10 half-pints.

Number Of Ingredients 7

2 medium oranges
2 medium lemons
1/2 cup water
1/8 teaspoon baking soda
1 quart ripe strawberries, crushed
7 cups sugar
1 pouch liquid fruit pectin (half of a 6-ounce package)

Steps:

  • Peel outer layer of oranges and lemons; set aside. Remove the white membrane from fruit and discard. Set the fruit aside. Chop peels; place in a large saucepan. Add water and baking soda; cover and bring to a boil. Simmer for 10 minutes. , Meanwhile, section oranges and lemons, reserving juice. Add fruit and juice to saucepan; cover and simmer for 20 minutes. Add strawberries. Measure fruit; return 4 cups to the saucepan. (If you have more than 4 cups, discard any extra; if less, add water to equal 4 cups.) Add sugar and mix well. Boil, uncovered, for 5 minutes. Stir in pectin. Continue to boil 1 minute, stirring constantly., Remove from heat; skim off foam. Carefully ladle into 10 hot half-pint jars or freezer containers, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

Nutrition Facts : Calories 71 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 18g carbohydrate (18g sugars, Fiber 0 fiber), Protein 0 protein.

CAT CORA'S ORANGE FENNEL MARMALADE



Cat Cora's Orange Fennel Marmalade image

Everyone knows that Cat Cora's recipe are super fantastic, and here is anotehr one of them - it's especially delicious with pork

Provided by Chef mariajane

Categories     Low Protein

Time 1h

Yield 32 1 Tbsp. servings

Number Of Ingredients 7

1 large head fennel, finely chopped (about 2 cups)
2 cups orange juice
1/4 cup firmly packed brown sugar
1/4 teaspoon ginger, ground
1 large orange
1 tablespoon fresh cilantro, finely chopped
1 teaspoon salt

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.

Nutrition Facts : Calories 18.5, Fat 0.1, Sodium 77.3, Carbohydrate 4.5, Fiber 0.4, Sugar 3.5, Protein 0.3

FENNEL WITH CARAMELIZED ONIONS



Fennel With Caramelized Onions image

Make and share this Fennel With Caramelized Onions recipe from Food.com.

Provided by dicentra

Categories     Onions

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

1 large red onion, thinly sliced
1 tablespoon olive oil
1 tablespoon balsamic vinegar
2 medium fennel bulbs
3/4 cup chicken broth
2 tablespoons pine nuts or 2 tablespoons walnuts

Steps:

  • In a skillet cook onion in olive oil over low heat, stirring frequently, for 5 minutes.
  • Cook and cover for 10 minutes more, stirring occasionally or until onions are very tender and edges are golden.
  • Add balsamic vinegar and cook and stir until the onions are coated.
  • Meanwhile, trim fennel; chop enough of the green tops to make 2 tablespoons.
  • Cut each fennel bulb lengthwise into 6 wedges.
  • In a medium saucepan cook fennel, covered, in chicken broth for 10-12 minutes or until tender. Drain.
  • Arrange fennel wedges on a serving plate. Top with onions and sprinkle with nuts and reserved fennel fronds.

Nutrition Facts : Calories 120.3, Fat 6.8, SaturatedFat 0.8, Sodium 203.4, Carbohydrate 13.4, Fiber 4.4, Sugar 2.5, Protein 3.4

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Top Asked Questions

What can I do with fennel Marmalade?
For a simpler meal, try this marmalade atop a bowl of brown rice or a bruschetta. Featured in: Fennel Marmalade . Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
How do you cook with fennel and onion?
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.
How do you cook fennel bulbs?
1 large fennel bulb slice fennel into ¼ inch slices. Heat olive oil and butter in a large skillet uncovered over medium-high heat. Add the sliced fennel and onions and stir to coat. Stir occasionally, after 10 minutes sprinkle the vegetables with about a teaspoon salt. Lower the temperature to medium.
What are the best fennel salad ingredients?
You need fewer than 10 ingredients to make this simple salad: celery, fennel, a tart apple, lime juice, celery, olive oil, walnuts, salt, and pepper. "A refreshing salad with the crisp fennel flavor balanced with red grapefruit, apples, onions, and topped with a citrus dressing and fresh basil," says recipe creator Bean.

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