Red pepper & ginger marmalade
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Red pepper & ginger marmalade
  Pepper    Ginger    Marmalade    Condiments  
Last updated 6/12/2012 1:20:06 AM. Recipe ID 51688. Report a problem with this recipe.
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      Title: Red pepper & ginger marmalade
 Categories: Condiments, Jams
      Yield: 1 Servings
 
      3 lb Red bell peppers; (12 mediu
           -m to large peppers)
    1/2    Unsalted butter; (4 tablesp
           -oons)
    1/2 c  Extra-virgin olive oil
     10    Cl Garlic; minced (about 3 r
           -nded tablespoons)
    1/2 c  Fresh ginger; coarsely grat
           -ed
           Grated zest of 3 oranges
    3/4 c  Fresh orange juice
      3 tb Sugar
      2 ts Freshly ground black pepper
 
  1.  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
  slightlyb swet condiment with a bite to it. Great served with grilled
  chicken or bef, sausages, lamb, on a sandwich, in a potato, or with
  game. Try to always have some on hand--it's addictive. Source: The
  New Basics Cookbook
 




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Recipe ID 51688 (Apr 03, 2005)

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