Blood Orange Fennel Marmalade - Blood Orange Olive Oil/White Balsamic Vinegar
2 Heads Fennel
Juice from 1 Orange
1 tsp Sugar
Strippaggio Blood Orange Olive Oil
Strippaggio White Balsamic Vinegar
1. Remove stalks and fronds from fennel and thinly and evenly slice fennel bulb, removing hard center
2. Thinly slice shallots
3. Heat large saute pan over medium heat and add about 1/4 cup Blood Orange Olive OIl. When olive oil warms, add fennel and shallot - cook for about 10 minutes, until just starting to brown, then lower heat. Add sugar and a pinch of salt and stir to combine. Cook for about another 45 minutes, stirring occasionally, and adding a tablespoon of orange juice to release fennel if it sticks to the pan. You want the fennel to turn golden and jam-like.
4. Once desired consistency is met, turn off heat and drizzle with White Balsamic Vinegar.
Serve as a bruschetta topping, in an omelette or frittata, as a relish for sandwiches (think jammy grilled cheese!), or tossed with pasta or risotto.