Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Red Pepper and Ginger Marmalade Recipe
    Lost? Site Map

    Red Pepper and Ginger Marmalade

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 20 mins

    20 mins

    2 hrs

    Sharon123's Note:

    Sweet red bell peppers are simmered with garlic, ginger, sugar and orange juice and zest to create a slightly sweet condiment with a bite to it! This is great with grilled chicken or beef, lamb, on a sandwich[try this topped with a fried egg on multi- grain bread], in a potato, or with game. Try to always have some on hand-it's addictive. From The New Basics Cookbook.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 1
      Core and seed the peppers, and cut into 1/4" wide lengthwise strips(you should get about 12 cups).
    2. 2
      Heat the butter and oil in a heavy flameproof casserole dish. Add garlic and ginger, and cook over low heat for about 3 minutes. Add the peppers, and stir well to coat.
    3. 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, about 25 minutes.
    4. 4
      Remove the cover and keep cooking over low heat, stirring frequently, until most of the liquid has evaporated, about 2 hours.
    5. 5
      Serve hot or at room temperature. This keeps, covered tightly, in the fridge for up to 5 days.

    Browse Our Top Condiments, Etc. Recipes

    Ratings & Reviews:

    • on November 03, 2006

      55

      Sharon this stuff is addicting, it is so good! I made exactly ad stated only I reduced the fresh ginger to 1/4 cup, my DH is not a real ginger lover and I was worried that it would be too much for him, the 1/4 cup worked out fine though. Thanks for a great recipe, I plan to make again soon!...Kitten:)

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Red Pepper and Ginger Marmalade

    Serving Size: 1 (1903 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 515.5
     
    Calories from Fat 358
    69%
    Total Fat 39.8 g
    61%
    Saturated Fat 11.2 g
    56%
    Cholesterol 30.5 mg
    10%
    Sodium 13.1 mg
    0%
    Total Carbohydrate 41.4 g
    13%
    Dietary Fiber 7.9 g
    31%
    Sugars 28.6 g
    114%
    Protein 4.8 g
    9%

    The following items or measurements are not included:

    oranges, zest of

    Ideas from Food.com

    “Everything

    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes