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
- 365 g apples (weight after coring), chopped
- 175 g fennel stalks and fronds
- 150 mls water
- 15 mls fructose
- 15 mls lemon juice
- Generous grind of freshly ground black pepper
- Place the apples, fennel, water and fructose into a large saucepan 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
Click on the links for conversions and notes.
What I blogged:
- one year ago – Orange Berry Muffins
- two years ago – Friday’s Food Quiz
- three years ago – Something Savoury Challenge
33 thoughts on “Apple And Fennel Sauce”
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!!
I usually leave the barbecuing to my husband 😉
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!!!
That sounds so good – my next sauce will be that 🙂
Delicious sauce my friend, I have never heard of this flavour combo but I am liking it!
thanks Uru, and welcome back 🙂
Pete and I too braai as often as we can come rain or shine or winter for that matter. We don’t often do pork rashers though – love the idea.
Have as super week.
🙂 Mandy xo
Anything and everything will go on the braai in our house 🙂
I have never thought of combining fennel and apples but why not?
it makes such refreshing salad when used raw so I was inspired by that 🙂
Sounds great and I can imagien that it would be lovely indeed with pork!
We had more on Sunday night with some pork rashers 🙂
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!
Thank you so much 🙂
This would be gorgeous with pork as you mentioned! We had pork last night at a restaurant and it was dry. It could have used this 😀
How terrible! There is no excuse for overcooking meat when that is your business 🙂
I love this idea!! 🙂 Apples and Fennel seem like a match made in heaven. Delish! 🙂
Thanks Krista, I was well pleased with the combination 🙂
BBQ pork and apple and fennel sauce!! YUM!
That sounds like a match made in heaven. I am going through, bacon and pork binges recently…
I could eat bacon with every meal Julie 🙂
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
fennel is indigenous to the Western Cape and I love how it grows here 🙂
Sounds so yum! And with crispy pork too. Just divine.
Thank you Claire 🙂
What a lovely & tasty special recipe, ideal with game recipes,…or with grilled fish.
I shall try it with fish Sophie 🙂
I love fennel. The combination of apple and fennel must be fabulous!
I think it is 🙂
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.
Thank you Barb, and thanks for letting me know. I am so happy you made this, and let me know what you have done 🙂
I have just made the sauce, it tastes amazing. How long do you usually keep it for?
Usually a couple of weeks, as long as it is stored correctly 🙂 And I am so glad it tastes amazing.