Chili Zucchini Marmalade Recipes
SWEET CHILI AND ORANGE MARMALADE GLAZED CHICKEN WINGS
It doesn't get much easier than these three-ingredient sticky sweet wings. A combination of orange marmalade and sweet chili sauce make for some of the most addictive wings you've ever had.
Provided by bd.weld
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 50m
Yield 4
Number Of Ingredients 3
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Set a wire rack inside a large foil-lined rimmed baking sheet; arrange chicken wings on top.
- Bake in the preheated oven until wings are no longer pink at the bone and the skin is crispy, 45 to 50 minutes.
- Mix orange marmalade and chili sauce in a large bowl until thoroughly combined. Add cooked wings to marmalade-chili sauce and toss until well coated. Plate wings and pour extra sauce on top.
Nutrition Facts : Calories 287.8 calories, Carbohydrate 33 g, Cholesterol 47.7 mg, Fat 11.1 g, Fiber 0.7 g, Protein 15.4 g, SaturatedFat 3.1 g, Sodium 237.5 mg, Sugar 29 g
ZUCCHINI MARMALADE
This is great! Something different to do with an abundance of fresh garden zucchini. The pineapple-apricot combo is really a nice change of pace. Gift from a Dear 86 year old LADY! Easy too. Great gift idea.
Provided by Iron Bloomers
Categories Pineapple
Time 50m
Yield 6 1/2 pints, 6 serving(s)
Number Of Ingredients 6
Steps:
- In a saucepan place zucchini and water, bring to a boil and boil 10 minutes.
- Add sugar, lemon juice and pineapple.
- Cook 10 minutes.
- Stir in apricot Jello and cook 10 minutes.
- Pour into hot, sterile pint jars and adjust lids.
- Cool completely.
Nutrition Facts : Calories 905.8, Fat 0.3, SaturatedFat 0.1, Sodium 80.2, Carbohydrate 232.2, Fiber 2.1, Sugar 227.9, Protein 3
CHILI ZUCCHINI MARMALADE
This unique marmalade is spicy good. Using an overabundance of home grown zucchini and hot peppers. Orange and chili do complement each other and work great in this. Serve on cream cheese with crackers or glaze chicken, salmon, or ribs at the end of cooking with the marmalade. using a food processor to shred the zucchini and apples is an easy way to go.
Provided by Rita1652
Categories Lemon
Time 2h30m
Yield 5 8 ounce jars
Number Of Ingredients 8
Steps:
- Remove the orange zest with a vegetable peeler and slice fine, place into a heavy bottom stainless steel large pot.
- Remove white pith from oranges and peel and pith from lemons. Place in cheese cloth along with ginger root.Tie cloth and place in the pot.
- Over the pot slice the segments of the oranges and lemons dropping into the pot and discard the membrane and seeds. Squeezing as much juice into the pot.
- Add the remaining ingredients to the pot.Bring to a boil over medium high heat stirring to dissolve sugar. Rise heat to high and boil hard stirring often till the mixture reaches the jell stage. It took me 1 hour. Squeeze the spice bag in a strainer over the mixture to release all goodness into the marmalade. Discard the bag. Skim off foam.
- Meanwhile have the water bath ready and prepare the jars and lids for canning.
- Ladle the marmalade into the jars leaving 1/4 inch head space. Remove air bubbles. wipe rims and place lids on. Place bands on to fingertip-tight.
- Place in a boiling water bath and place lid on. Process for 10 minutes. Remove cover to pot and shut of flame. let sit for 5 minutes. Remove to a draft free spot.
- Label and store. use within one year.
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- Trim the ends from the zucchini and quarter them lengthwise. Cut each quarter crosswise into one-half-inch pieces. Set aside.
- Melt the butter in a large heavy-bottom skillet over medium heat. Add the bacon and cook, stirring frequently, until it renders most of its fat, shrivels and begins to brown, about 5 minutes. Add the onion and cook until it softens, about 3 minutes. Stir in the garlic and the oregano and cook until fragrant, about 1 minute. Stir in the cut-up zucchini and the green chile, cover tightly and cook until the zucchini softens, about 5 minutes.
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- Shredded zucchini. Quite possibly the easiest way to preserve a glut of zucchini is to freeze it. Within the preservation method of freezing, you can cut it, slice it or dice it any way you like.
- Zucchini slices. If your mind is less focused on making zucchini bread, then you are likely one to appreciate the abundance of zucchini for its other nourishing qualities.
- Frozen zoodles. One way to get kids to eat more vegetables is to make eating them fun. Another, is to have them get involved with the growing of food. How exciting is it to watch a zucchini plant grow leaps and bounds day after day?
- Halved zucchini. Halved zucchini, even though it may take up a more significant space in your freezer, is ideal for baking zucchini boats. Just be sure to thaw them completely before putting in the oven, topped with the other ingredients.
- Zucchini purée. One of my favorite things about home canning, is that you get to make things you could never buy from the store. Yet, somehow they are quite charming and useful.
- Zucchini chips. Sometimes you are in the mood for a light snack, that also happens to be low-carb. If you are looking after your health in this way, or just happen to be adventurous enough to try something new, zucchini chips are the perfect treat.
- Zucchini pasta (noodles) A less common way is to dry your zoodles, or zucchini noodles. To make these, you will either need a steady hand and a sharp knife, a two-sided vegetable peeler or a spiralizer.
- Dried and shredded zucchini. Again, if you are lacking freezer space, another option is dehydrating. Within that, shredded zucchini is a real space saver.
- Zucchini pickles. In times and places where you cannot get cucumbers to grow, zucchini will likely emerge as a survivor. It is a staple in our garden ever year for this very reason.
- Zucchini relish. Zucchini relish is a wonderful way to use up slightly larger fruits that have sat a little too long on the vine. Make sure to perform a taste test first, just be sure they are not bitter – as one bitter zucchini or cucumber will ruin the entire pot.
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