Toasted Fennel & Golden Raisin Butter

toasted fennel golden raisin butter

Recipe by Douglas Piccinnini

Total TimeServings

20 minutes

Makes about 3/4 cup


  • 1/2 tsp. fennel seeds
  • 2 black peppercorns
  • 1/2 cup apple juice
  • 1/4 cup golden raisins
  • 1 stick butter, at room temperature


In dry skillet, stir spices over low heat until aromatic, about 3 minutes. Using spice grinder or rolling pin and plastic bag, grind or crush spices. In blender, pulse juice and raisins. Transfer raisin mixture to small saucepan; bring to a boil. Let cool in freezer for 5 minutes. Strain into blender. Puree with spices and butter; season. Spread on toast, toss with warm couscous, or use as a dip with radishes.