Apple And Fennel Sauce To Go With Pork

This apple and fennel sauce is the perfect addition to any pork dish. My favourite is pork belly. But if I do not have time to slow roast a belly I will make pork chops.

Dave and I do as much barbecuing as possible regardless of the weather. One of the things we love to put on the braai (BBQ) is pork rashers. Dave salts the skin and then skewers them together. He renders down the fat on the grill before separating them and cooking them. We eat these with apple sauce and as luck would have it, I ran out during our holidays. I had some left over fennel fronds and some apples that I had brought home with me from the office and so I decided to make an apple and fennel sauce. I know apples and fennel go well together in a salad, and they go just as well together in a sauce. The sauce does not have the most attractive colour, but the taste is fantastic and I can recommend that you make this and some pork and put it to the test.

Apple And Fennel Sauce
Apple And Fennel Sauce
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5 from 1 vote

Apple And Fennel Sauce

Ingredients

  • 365 g apples - after coring chopped
  • 175 g fennel stalks and fronds
  • 150 mls water
  • 15 mls sugar - I used fructose
  • 15 mls lemon juice
  • Generous grind of freshly ground black pepper

Instructions

  • Place the apples, fennel, water and sugar into a large sauce pan and bring to the boil
  • Reduce the heat, cover and leave to simmer for 1 hour
  • Leave to cool and purée until smooth
  • Mix in the lemon juice and add the pepper
  • Pass through a chinois and place into a sterilized glass jar

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30 thoughts on “Apple And Fennel Sauce To Go With Pork

  1. I don’t think I’ve ever barbecued (I’m so saaad) But I go to a lot of barbecues 🙂
    And I think the sauce looks gorgeous! I need to try fennel sometime!!

  2. This is making me think—since I don’t always find good fennel when I’d like—of trying a version combining apples and celery. Either way, a fine idea, I should think! You’re so clever!!!

  3. You had me at “barbecuing”, I was drooling at “renders down the fat” and then my stomach gumbled longingly at “fennel….apple….sauce” Wow, what an inspired combination!

  4. I have a fennel plant growing like the blazes in my herb garden and the stalks and fronts are leaning over already. I have apples and fennel and now I have recipe to make that needs those ingredients. Yay! Thx Tandy xx


      1. Thank you Tandy, love your name. Your apple fennel sauce is simmering as I write this. I added a clove of garlic and a splash of reduced balsamic vinegar which gave the sauce a nice honey brown color. It is delicious, will be served with pork tenderloins for Sunday dinner tomorrow. Many thanks to you and your creativeness.

        1. Thank you Barb, and thanks for letting me know. I am so happy you made this, and let me know what you have done 🙂

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