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Glazed Fennel

Glazed Fennel


Burnin' Beak Pepper Jelly, either the Habanero Pepper Jelly or the Golden Ghost Pepper Jelly, are an excellent match for all kinds of vegetables. They add a little bit of heat to the sweet or savory of the vegetable.

Fennel or anise may seem like an unusual vegetable to prepare but its subtle licorice flavor can be a welcomed departure from your more commonly prepared vegetables.

Also, it's high in Vitamin C, potassium, folate and fiber which makes it a very nutritious vegetable.

This recipe for Glazed Fennel is simple to prepare with few ingredients but the end product delivers an incredibly rich flavor.



Serve with baked salmon or chicken and couscous on the side for an elegant, week-night dinner. White wine is a perfect accompaniment.


Servings 2



1 T butter
1 T olive oil
1 medium fennel bulb, sliced into 1/4 inch thick slices
1 sprig of fresh thyme
1/4 cup white wine
Juice from 1/2 fresh orange
Burnin' Beak Pepper Jelly - any flavor and heat level
Salt to taste


1. In a large skillet over med-high heat, melt butter
and olive oil. Add fennel slices and thyme sprig.

2. Allow fennel slices to brown slightly before turning
to brown on the other side.

3. Add wine and orange juice. Reduce heat and simmer until sauce is reduced ​by half.

4. Add a spoonful of pepper jelly to the top of each fennel slice. Let pepper jelly melt into the fennel and continue cooking and turning slices occasionally until fennel is tender and coated with the thickened glaze.

5. Sprinkle with salt. Serve immediately. 


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