Prep Time
10 Mins
Chill Time
2 Hours
Yield
Yields: 6 cups (serving size: 1/4 cup)
Photo: Theresa Raffetto; Styling: Gerri Williams for James Reps

How to Make It

Step 1

Place cranberries in a bowl. Cut fennel into quarters and remove tough core. Thickly slice each quarter and add to bowl. Add apples and lemon juice and toss to combine.

Step 2

Pulse 1/3 of mixture with 1/2 cup sugar in a food processor, stopping and scraping down sides of bowl often. Transfer to a large bowl. Repeat twice with remaining mixture and sugar. Cover and refrigerate until very cold, at least 2 hours. Serve cold. (Can be made up to 5 days in advance. Keep tightly covered and refrigerated. Periodically drain off any excess liquid.)

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