Title: Red Pepper and Ginger Marmalade
Categories: Condiment Preserve
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