Red pepper and ginger marmalade

 
                      RED PEPPER AND GINGER MARMALADE
 
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 Serving Size  : 1    Preparation Time :0:00
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   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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
  
 
 
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