Red Pepper and Ginger Marmalade

1. 1

   Core and seed the peppers, and cut them into 1/4 inch wide.

2. 2

   Heat the butter and oil in a heavy flameproof casserole.

3. 3

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

4. 4

   Add the peppers, and stir well to coat.

5. 5

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

6. 6

   Stir gently and cover.

7. 7

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

8. 8

   Remove the cover and continue cooking over low heat, stirring frequently.

9. 9

   Serve hot or at room temperature.

No nutritional information available.

No additional tips available.