This Red Pepper and Ginger Marmalade is a vibrant, sweet-and-spicy condiment that adds a burst of flavor to any meal. The recipe combines the natural sweetness of roasted red bell peppers with the zing of fresh ginger and bright citrus notes from orange juice and zest. Slow-cooked to perfection, the mixture thickens into a glossy, jam-like consistency that pairs beautifully with roasted meats, cheese boards, or grilled vegetables. It&# 226;ÂÂs an excellent way to preserve the peak flavor of summer peppers, offering a healthy, vegan-friendly option for everyday cooking. The balance of heat from the ginger and the mild sweetness of the peppers creates a complex flavor profile that is both comforting and exciting. Perfect as a side dish, a spread, or a topping, this marmalade brings a touch of Mediterranean flair to your table.
Red Pepper And Ginger Marmalade
Description
This Red Pepper and Ginger Marmalade is a vibrant, sweet-and-spicy condiment that adds a burst of flavor to any meal. The recipe combines the natural sweetness of roasted red bell peppers with the zing of fresh ginger and bright citrus notes from orange juice and zest. Slow-cooked to perfection, the mixture thickens into a glossy, jam-like consistency that pairs beautifully with roasted meats, cheese boards, or grilled vegetables. It&# 226;ÂÂs an excellent way to preserve the peak flavor of summer peppers, offering a healthy, vegan-friendly option for everyday cooking. The balance of heat from the ginger and the mild sweetness of the peppers creates a complex flavor profile that is both comforting and exciting. Perfect as a side dish, a spread, or a topping, this marmalade brings a touch of Mediterranean flair to your table.Ingredients
Directions
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Core and seed the red bell peppers, then cut them into 1/4-inch wide lengthwise strips.
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Heat unsalted butter and extra-virgin olive oil in a heavy flameproof casserole over medium heat.
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Add minced garlic and coarsely grated fresh ginger to the pan, and cook over low heat for 5 minutes until fragrant.
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Add the prepared pepper strips to the casserole and stir well to coat them evenly with the butter and oil mixture.
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Mix in the orange zest, fresh orange juice, sugar, and freshly ground black pepper.
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Stir gently to combine all ingredients, then cover the casserole.
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Cook over medium-low heat, stirring occasionally, for 25 minutes until the peppers are wilted and their skins are soft.
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Remove the cover and continue cooking over low heat, stirring frequently, for approximately 2 hours until most of the liquid has evaporated and the mixture has thickened.
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Serve the marmalade hot or at room temperature.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 105.6kcal
- % Daily Value *
- Total Fat 1.0g2%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 13.6mg1%
- Total Carbohydrate 23.8g8%
- Dietary Fiber 8.5g34%
- Sugars 14.3g
- Protein 3.4g7%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: This marmalade keeps, covered tightly, in the refrigerator for up to 4 days. For longer storage, you can sterilize jars and process them in a water bath canner.
Ingredient Note: The original ingredient list appears condensed. Ensure you have approximately 12 medium red bell peppers, 1/2 cup coarsely grated fresh ginger, 4 tablespoons unsalted butter, zest of 3 oranges, 3/4 cup fresh orange juice, 1/2 cup extra-virgin olive oil, 3 tablespoons sugar, 10 cloves minced garlic, and 2 teaspoons freshly ground black pepper.
Tip: For a deeper flavor, you can roast the peppers under a broiler before cutting them, but the slow-cooking method used here also tenderizes the skins effectively.
