*  Exported from  MasterCook  *

                     Red Pepper And Ginger Marmalade

Recipe By     : The New Basics Cookbook
Serving Size  : 4    Preparation Time :0:00
Categories    : Marmalade

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3       lb           Red bell peppers (12 md to lg)
   4       tb           Unsalted butter
     1/2   c            Extra-virgin olive oil
  10       cl           Garlic -- minced (rounded 3 tb)
     1/2   c            Fresh ginger -- coarsely grated
   3                    Oranges; grated zest of
     3/4   c            Fresh orange juice
   3       tb           Sugar
   2       ts           Black pepper -- freshly ground

  Core and seed the peppers, and cut them into 1/4" wide lengthwise
  strips. You should have 12 cups.

  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, until most of the liquid has evaporated, 2 hours.

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

  Yield: 4 Cups

  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's addictive.


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