RED PEPPER AND GINGER MARMALADE
Sweet red bell peppers are simmered with garlic, ginger, sugar and orange juice and zest to create a slightly sweet condiment with a bite to it! This is great with grilled chicken or beef, lamb, on a sandwich[try this topped with a fried egg on multi- grain bread], in a potato, or with game. Try to always have some on hand-it's addictive. From The New Basics Cookbook.
Provided by Sharon123
Categories Oranges
Time 2h20m
Yield 4 cups
Number Of Ingredients 9
Steps:
- Core and seed the peppers, and cut into 1/4" wide lengthwise strips(you should get about 12 cups).
- Heat the butter and oil in a heavy flameproof casserole dish. Add garlic and ginger, and cook over low heat for about 3 minutes. Add the peppers, and stir well to coat.
- Mix in the orange zest, juice, sugar, and pepper. Stir gently and cover. Cook over medium-low heat,stirring occasionally, until the peppers are wilted and their skins are soft, about 25 minutes.
- Remove the cover and keep cooking over low heat, stirring frequently, until most of the liquid has evaporated, about 2 hours.
- Serve hot or at room temperature. This keeps, covered tightly, in the fridge for up to 5 days.
Nutrition Facts : Calories 515.5, Fat 39.9, SaturatedFat 11.3, Cholesterol 30.5, Sodium 13.2, Carbohydrate 41.4, Fiber 7.9, Sugar 28.6, Protein 4.8
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