Serving size : 1


  • 1/2 cup                                Raisins
  • 1/2 cup                                fresh tangerine or orange juice
  • 3 tablespoons                     unsalted butter
  • 1/2                                        red onion, peeled and halved and sliced thinly lengthwise
  • 1 small                                 bulb fennel, halved, cored and thinly sliced lengthwise
  • 1 teaspoon                           sugar
  • Salt and Pepper to taste

Combine the raisins and the juice and let macerate for 30 mintues

Melt 2 tablespoons of the butter in a large skillet and saute the onion for 5 minutes until softened. Add the fennel. Cook over medium heat for 5 further minutes. Add the raisins, juice and the remaining tablespoon of butter. Stir in the sugar and season to taste.

Serving ideas : With pork tenderloin

NOTES: There is a lot you can do with this conserve. Substitute the raisins for dried cherries on any other dried fruit. Substitute the fennel with celery, or leave it out entirely, using more onion. The conserve would also compliment chicken.

Recipe by : CECI (from Martha)

In Categories : ALL OLD RecipesCondiments

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