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Red Pepper Ginger Marmalade

MyCookbook Recipe Database
MyCookbook Member: AprilG
Recipe Category: Canning & Preserving
Recipe Preparation Level: difficult
    This is very addictive.

    12 med to large red bell peppers
    1/2 cup unsalted butter;
    1/2 cup olive oil
    10 cloves garlic; minced
    1/2 cup fresh ginger; coarse grated
    Grated zest of 3 oranges
    3/4 cup fresh orange juice
    3 tb Sugar
    2 ts Fresh ground pepper

    Core and seed peppers, and cut in 1/4" wide lengthwise strips (12 cups). Heat butter and
    oil in a heavy casserole. Add garlic and ginger, and cook over low for 5 minutes. Add peppers, and stir to coat. Mix in orange zest, juice, sugar and pepper. Stir and cover. Cook over medium-low, stirring occasionally, til peppers are wilted and skins are soft, 25 minutes. Remove cover and continue cooking over low, stirring frequently, til most of the liquid has evaporated, about 2 hours.. Serve hot or at room temperature. This keeps, covered tightly, in the fridge about 4 days.

    Makes 4 cups

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