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Red Pepper and Ginger Marmalade

3 lb red bell peppers, (12 medium to large peppers)
1/2 unsalted butter, (4 tablespoons)
1/2 c extra-virgin olive oil
10 cloves garlic, minced (about 3 rounded tablespoons)

1/2 c fresh ginger, coarsely grated
grated zest of 3 oranges
3/4 c fresh orange juice
3 tb sugar
2 ts freshly ground black pepper

Core and seed the peppers, and cut them into 1/4-inch wide lengthwise
strips (you should have 12 cups).

Heat the butter and oil in a heavy flameproof casserole. Add the
garlic and ginger, and cook over low heat for 5 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, 25 minutes.

Remove the cover and continue cooking over low heat, stirring
frequently, until most of the liquid has evaporated, 2 hours.

Serve hot or at room temperature. This keeps, covered tightly, in
the refrigerator for up to 4 days. Makes 4 cups.


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