Red pepper and ginger marmalade

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Title: Red pepper and ginger marmalade
Categories: Condiments, Jams
Yield: 1 Servings

3 lb Red bell peppers; (12 med
-m to large peppers)
1/2 Unsalted butter; (4 TB
-)
1/2 c Extra-virgin olive oil
10 Cl Garlic; minced (about 3 r
-nded tablespoons)
1/2 c Fresh ginger; coarsely grated
-
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 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.
Source: The New Basics Cookbook

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