Orange and Fennel Compote
Makes approximately 31/2 cups
Incredible with grilled and roasted port and other sausages,
meats and fowl. Great on sandwiches and with cold meats
2 cups fresh orange juice
4 cups fennel, cut in 1/4- to 1/2-inch rough dice
4 cups onions, cut in 1/4- to 1/2-inch rough dice
3 tablespoons ginger, chopped medium fine
1 cup honey
1 teaspoon fennel seeds
1 tablespoon Regime Blend
1/2 tablespoon Aux Poivres
11/2 teaspoons sea salt
1/2 cup sherry vinegar
1/4 cup black raisins
1/4 cup white raisins
2 tablespoons orange zest, cut in 1/2-inch julienne
Juice of 1 lemon
Combine all ingredients in a heavy-bottomed
saucepan and bring to a boil. Reduce heat to medium high
and cook until all liquids evaporate and compote is shiny.
Cool and adjust seasoning with salt, pepper and Tabasco.
May be stored in refrigerator up to 2 weeks.
See more in Gold D'Orr Recipe area