Red Pepper & Ginger Marmalade

This vibrant Red Pepper & Ginger Marmalade offers a perfect balance of sweet, spicy, and tangy flavors. The deep, roasted notes of red bell peppers are elevated by the sharp kick of fresh ginger and the bright acidity of orange juice and zest. Cooked slowly with garlic and a touch of sugar, the mixture reduces into a thick, jam-like consistency that clings beautifully to food. It serves as an excellent accompaniment to grilled meats, cheeses, or sandwiches, adding a burst of Mediterranean-inspired flavor. Whether served warm or at room temperature, this versatile condiment brings a homemade touch to your table. Its rich texture and complex flavor profile make it a standout addition to any charcuterie board or dinner plate.

Cooking Method: Grilling

Cuisine: Mediterranean

Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 1

Calories: 105.6

Dietary: Gluten-free, Vegetarian

Description

This vibrant Red Pepper & Ginger Marmalade offers a perfect balance of sweet, spicy, and tangy flavors. The deep, roasted notes of red bell peppers are elevated by the sharp kick of fresh ginger and the bright acidity of orange juice and zest. Cooked slowly with garlic and a touch of sugar, the mixture reduces into a thick, jam-like consistency that clings beautifully to food. It serves as an excellent accompaniment to grilled meats, cheeses, or sandwiches, adding a burst of Mediterranean-inspired flavor. Whether served warm or at room temperature, this versatile condiment brings a homemade touch to your table. Its rich texture and complex flavor profile make it a standout addition to any charcuterie board or dinner plate.

Ingredients

3 pound Red bell peppers; (12 mediu

Directions

1
Core and seed the red bell peppers, then cut them into 1/4-inch wide lengthwise strips.
2
Heat unsalted butter and extra-virgin olive oil in a heavy flameproof casserole over low heat.
3
Add minced garlic and coarsely grated fresh ginger, cooking gently for 5 minutes until fragrant.
4
Stir in the pepper strips, ensuring they are well coated with the butter and oil mixture.
5
Mix in orange zest, fresh orange juice, sugar, and freshly ground black pepper.
6
Stir gently, cover the casserole, and cook over medium-low heat for 25 minutes until peppers are wilted and skins are soft.
7
Remove the lid and continue cooking over low heat, stirring frequently, for about 2 hours until most liquid has evaporated and the mixture thickens.
8
Serve 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.

Ingredients: The original recipe lists "12 medium to large peppers" for 3 pounds. Ensure you have approximately 12 cups of cut peppers.

Serving: Pairs well with grilled meats, cheese boards, or as a spread on sandwiches.

Keywords: red pepper, ginger, marmalade, condiment, vegan, mediterranean, orange zest, garlic, sweet and spicy, roasted peppers, jam, side dish, preserve, citrus, homemade, vegetarian

Read it online: https://www.chefs-mate.com/recipe/red-pepper-ginger-marmalade/