Red Pepper & Ginger Marmalade
Yield
1 batchPrep
10 minCook
35 minReady
45 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
sweet red bell peppers
|
|
| ½ | cup |
butter
|
|
| ½ | cup |
olive oil, extra-virgin
|
|
| 10 | cloves |
garlic
diced |
|
| ½ | cup |
ginger
grated |
*
|
| ¾ | cup |
orange juice
|
|
| 3 | tablespoons |
sugar
|
|
| 2 | teaspoons |
black pepper
freshly ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
sweet red bell peppers
|
|
| 118 | ml |
butter
|
|
| 118 | ml |
olive oil, extra-virgin
|
|
| 1E+1 | cloves |
garlic
diced |
|
| 118 | ml |
ginger
grated |
*
|
| 177 | ml |
orange juice
|
|
| 45 | ml |
sugar
|
|
| 1E+1 | ml |
black pepper
freshly ground |
|
Directions
Core and seed the peppers, and cut them into ¼ inch wide.
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. 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.
Remove the cover and continue cooking over low heat, stirring frequently.
Serve hot or at room temperature.
