Local and Seasonal Recipes, Menus and More
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INGREDIENTS 1 large fennel bulb, stems and fronds removed, thinly sliced into half rings 2 large oranges, peel cut off (ambersweet, navels or red navels are good choices) 1/4 cup dried cranberries DIRECTIONS Place fennel into large bowl. Section oranges over bowl to catch the juices. Add orange sections and cranberries. Stir well. Chill before serving. Cover and refrigerate leftovers. Copyright © 2015 Stefanie Samara Hamblen |
