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Red Pepper Marmalade

Red Pepper Marmalade comes together with Extra Virgin Olive Oil, Garlic Minced, Fresh Orange Juice, Sugar, and Freshly Ground Black Pepper. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1/2 cup
• 10 clove
• 3/4 cup
• 3 tbsp
• 2 tsp

Method (preview)

1. 1

   Heat the butter and oil in a heavy flameproof casserole.

2. 2

   Add the garlic and ginger, and cook over low heat for 5 minutes.

3. 3

   Add the peppers, and stir well to coat.

4. 4

   Mix in the orange zest, juice, sugar and pepper.

5. 5

   Stir gently and cover.

6. 6

   Cook over medium-low heat, stirring occasionally, until the peppers are wilted and their skins are soft, 25 minutes.

7. 7

   Remove the cover and continue cooking over low heat, stirring frequently, until most of the liquid has evaporated, 2 hours.

8. 8

   Serve hot or at room temperature. This keeps, covered tightly, in the refrigerator for up to 4 days. Makes 4 cups.