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March 2019

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Red Pepper and Ginger Marmalade Recipe

Red Pepper and Ginger Marmalade recipe and other casserole recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Red Pepper and Ginger Marmalade recipe  PDF


3 lb Red bell peppers (12 mediu
m to large peppers) 1/2 Unsalted butter (4 tablesp
oons) 1/2 c E tra 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. Mi 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

Red Pepper and Ginger Marmalade recipe and other casserole recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
614 people have voted
Last Reviewed on 2019-03-18



Monday, Mar 18 2019 Download & Print Red Pepper and Ginger Marmalade recipe  PDF   Casserole recipes RSS   New

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