Fennel and Walnut Cranberry Sauce

1 (12-ounce) bag frozen cranberries

2 small heads fennel, cut into small dice

½ c. granulated sugar (or honey)

½ c. water

¼ c. golden raisins, also known as sultanas

1/3 c. toasted walnuts, finely chopped

Juice of 1 medium orange (about 1/3 c.)

Zest of 1 medium orange (about 2 tsp.)

Combine all ingredients in a medium saucepan over medium heat and stir until sugar is dissolved, about 2 minutes.  Bring to a boil, stirring occasionally, then reduce heat to low and simmer until thickened, cranberries are beginning to fall apart, and fennel is tender, about 15 min.  Let cool slightly, and serve at room temperature or cold.  Outpost Exchange Nov 2009.

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