Best Red Pepper And Ginger Marmalade Recipes

RED PEPPER AND GINGER MARMALADE

RED PEPPER AND GINGER MARMALADE image

Number Of Ingredients 9

Ingredients

3 lb Red bell peppers; (12 medium to large peppers)
1/2 Unsalted butter; (4 TB)
1/2 c Extra-virgin olive oil
10 Cloves Garlic; minced (about 3 rounded tablespoons)
1/2 c Fresh ginger; coarsely grated
Grated zest of 3 oranges
3/4 c Fresh orange juice
3 TBS Sugar
2 tsp freshly ground black pepper

Steps:

. Core and seed the peppers, and cut them into 1/4-inch wide lengthwise strips (you should have 12 cups). 2. Heat the butter and oil in a heavy flameproof casserole. Add the garlic and ginger, and cook over low heat for 5 minutes. Add the peppers, and stir well to coat. 3. 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, 25 minutes. 4. Remove the cover and continue cooking over low heat, stirring frequently, until most of the liquid has evaporated, 2 hours. 5. Serve hot or at room temperature. This keeps, covered tightly, in the refrigerator for up to 4 days. Makes 4 cups. Authors' note: This is a slightly sweet condiment with a bite to it. Great served with grilled chicken or beef, sausages, lamb, on a sandwich, in a potato, or with game.

RED PEPPER AND GINGER MARMALADE

Red Pepper and Ginger Marmalade image

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

Ingredients

12 medium red bell peppers (about 3 pounds)
4 tablespoons unsalted butter
1/2 cup extra virgin olive oil
4 tablespoons garlic, minced (about 10 cloves)
1/2 cup fresh ginger, coarsely grated
3 medium oranges, zest of, grated
3/4 cup fresh orange juice
3 tablespoons sugar
2 teaspoons black pepper

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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