Raspberry Fennel Sauce

Yield

1 1/4 cup

Ingredients

• 1 small onion, 1 cup fine chopped

• 1 medium fennel bulb, 2 cups chopped

• 1 pint raspberries, washed 

• ½ cup chicken stock

• ½ teaspoon black pepper

• ½ teaspoon salt

• 1 tablespoon honey

• 2 tablespoons olive oil

Steps

1. Heat olive oil in saucepan on medium heat. 

2. Saute onions and fennel until fragrant, about 5 minutes. 

3. Add stock, honey, berries, salt and pepper. 

4. Let cook for 8-10 minutes until thickened and raspberry are cooked down. 

5. Puree and serve. You can pass the sauce through a sieve if you want it seedless. 
   
   

Serve over meats or with cheeses.