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Fennel marmalade

From Chris and Jeff Galvin. Makes 4 jars

50g unsalted butter
1 white onion, peeled and sliced
2 heads fennel, trimmed and thinly sliced
2 tbs caster sugar
juice of 1 lemon
50ml dry white wine
50ml Pernod
1 star anise
pinch of salt

Soften butter in heavy-bottomed pan, add the onion and fennel and gently soften without colour. Add the rest of the ingredients, allow to come to the boil, place a buttered paper on top, and cook slowly to soften and absorb the liquid. When cooked, remove the star anise and season to taste.

This marmalade can be served hot or cold with meat or fish