Ingredients Jump to Instructions ↓

  1. 3 pounds red bell peppers (12 medium to large peppers)

  2. 1/2 cup (4 Tablespoons) unsalted butter

  3. 1/2 cup extra-virgin olive oil

  4. 10 cloves garlic, minced (about 3 rounded Tablespoons)

  5. 1/2 cup fresh ginger, coarsely grated

  6. Grated zest of 3 oranges

  7. 3/4 cup fresh orange juice

  8. 3 Tablespoons sugar

  9. 2 teaspoons freshly ground black pepper

Instructions Jump to Ingredients ↑

  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 olive 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 marmalade hot or at room temperature. This keeps, covered tightly, in the refrigerator for up to 4 days.

  6. Yield: 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. Try to always have some on hand -- it is addictive.

  7. Recipe Source: The New Basics Cookbook by Julee Rosso and Sheila Lukins (Workman Pub.)

  8. Reprinted with permission.


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