Fennel Marmalade

I can’t think of a better accompaniment for this Provençal-inspired condiment than a piece of grilled fish. For a simpler meal, try this marmalade atop a bowl of brown rice or a bruschetta.


  • 2 tablespoons extra virgin olive oil
  • 1 medium onion, quartered lengthwise, then cut across the grain into thin slices
  • 1 ½ pounds fennel, trimmed, quartered, cored, and cut across the grain into thin slices
  • Salt
  • freshly ground pepper
  • 3 garlic cloves, minced
  • 1 teaspoon fresh lemon juice
  • Nutritional Information
    • Nutritional analysis per serving (2 servings)

      257 calories; 14 grams fat; 2 grams saturated fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 32 grams carbohydrates; 11 grams dietary fiber; 16 grams sugars; 5 grams protein; 180 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

About 1 2/3 cups


  1. Heat the olive oil in a large, heavy nonstick skillet over medium-low heat. Add the onion. Cook, stirring, until it begins to sizzle and soften, about five minutes. Add the fennel and a generous pinch of salt. Cook, stirring often, until it begins to soften, about five minutes. Turn the heat to low, cover and cook slowly for 45 minutes, stirring often. The mixture should melt down to a purée. Add the garlic, and taste and adjust salt and pepper. Stir together, cover and simmer for another 15 minutes until the mixture is lightly colored and very soft. Remove the lid, and if there is liquid in the pan, cook uncovered until the purée is thick and no more liquid remains in the pan. Stir in the lemon juice, adjust seasonings and serve. Alternately, allow to cool and serve at room temperature.
  • Advance preparation: This marmalade will keep in the refrigerator for at least a week, and it freezes well.

About 1 hour 30 minutes

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