RED ONION MARMALADE
Steps:
- Cook 2 thinly sliced large red onions in a skillet with 1/4 cup olive oil over low heat, covered, until golden, 30 minutes. Stir in 3 tablespoons cider vinegar, 2 tablespoons brown sugar and 1 teaspoon grated peeled ginger; season with salt. Cook until thick, about 20 more minutes.
RED CAPSICUM MARMALADE
Make and share this Red Capsicum Marmalade recipe from Food.com.
Provided by Coasty
Categories Vegetable
Time 1h20m
Yield 3 1/2 cups
Number Of Ingredients 4
Steps:
- Wash capsicums, slice in half and remove seeds and membranes. Slice into thin strips.
- Place in a colander and sprinkle with the salt. Stand for 3 hours.
- Transfer tcapsicum to a large saucepan on medium heat. Add sugar and vinegar. Bring to boil, stirring often.
- Reduce heat to low and simmer, stirring occasionally, for 1 hour until reduced and syrupy.
- Sterlise jars. Spoon hot marmalade into warm jars and sealt tightly.
Nutrition Facts : Calories 835.9, Fat 1.2, SaturatedFat 0.2, Sodium 2001.4, Carbohydrate 213.1, Fiber 8.2, Sugar 205.5, Protein 4
RED PEPPER AND GINGER MARMALADE
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.
Provided by Sharon123
Categories Oranges
Time 2h20m
Yield 4 cups
Number Of Ingredients 9
Steps:
- Core and seed the peppers, and cut into 1/4" wide lengthwise strips(you should get about 12 cups).
- 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.
- 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.
- Remove the cover and keep cooking over low heat, stirring frequently, until most of the liquid has evaporated, about 2 hours.
- Serve hot or at room temperature. This keeps, covered tightly, in the fridge for up to 5 days.
Nutrition Facts : Calories 515.5, Fat 39.9, SaturatedFat 11.3, Cholesterol 30.5, Sodium 13.2, Carbohydrate 41.4, Fiber 7.9, Sugar 28.6, Protein 4.8
RED ONION MARMALADE
Great recipe to serve in so many different ways - perfect with grilled steak, chicken, or even as an appetizer with crackers.
Provided by kdominy
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 40m
Yield 8
Number Of Ingredients 7
Steps:
- Heat olive oil and butter in a large skillet over medium heat; cook and stir onions and sugar in hot oil until onions start to caramelize, about 15 minutes. Stir red wine and balsamic vinegar into onion mixture and bring to a boil. Reduce heat to medium-low and simmer until liquid is evaporated, 15 to 20 minutes more. Season with salt.
Nutrition Facts : Calories 111.5 calories, Carbohydrate 11.7 g, Cholesterol 3.8 mg, Fat 4.9 g, Fiber 0.6 g, Protein 0.5 g, SaturatedFat 1.4 g, Sodium 14.9 mg, Sugar 9.1 g
RED ONION MARMALADE
Categories Condiment/Spread Ginger Onion Vinegar Raisin Sherry Bon Appétit Ohio
Yield 2 1/2 Cups
Number Of Ingredients 8
Steps:
- Heat oil in heavy large pot over medium heat. Add onions and dried red pepper. Cover and cook until onions are tender, stirring occasionally, about 15 minutes. Add brown sugar, vinegar, Sherry and ginger. Cook uncovered until onions are very tender and mixture is thick, stirring frequently, about 20 minutes. Add raisins and cook until mixture is very thick and dark, stirring frequently, about 20 minutes. Season to taste with salt and pepper. Cool completely. (Can be prepared 4 days ahead. Cover and refrigerate.)
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