Fennel Marmalade
Written by Marie, Posted in Recipes
- Like most natural-born chefs, Matt often relies on his gut instead of recipes to create a delicious dish. Use this as a guideline for your own version and serve with freshly baked buttermilk biscuits.
- Sliced fennel
- Small amount of sliced onion
- Equal parts sugar and Champagne vinegar
- Dash of Pernod
Combine all ingredients in a food processor until completely mixed. Put in a pot and reduce on medium heat until thick and the sugar starts to bubble. Place in a jar or covered bowl in the refrigerator until ready to use.