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.)
RED PEPPER SAVORY JAM
Make and share this Red Pepper Savory Jam recipe from Food.com.
Provided by Lorrie in Montreal
Categories Peppers
Time P1DT1h
Yield 2 cups, 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Cut peppers in half and seed them.
- In the food processor, grind them coarsely.
- Place in a bowl, add salt and cover with plastic wrap.
- Leave overnight in a cool place.
- The next day drain off half the liquid.
- Combine the ground peppers, remaining liquid, vinegar, sugar and cayenne in a saucepan.
- Bring to a boil and reduce it and then reduce to a simmer.
- Cook for one hour, until thickened, stirring occasionally.
- When thick, pour into sterilized jars and either seal or refrigerate.
- Jam will keep for up to 3 months.
- Makes 2 cups (500ml).
Nutrition Facts : Calories 288.9, Fat 0.4, SaturatedFat 0.1, Sodium 2329.2, Carbohydrate 73.8, Fiber 2.4, Sugar 71.6, Protein 1.2
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
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