- Home
- Lamb
- How To make Red Pepper and Ginger Marmalade
How To make Red Pepper and Ginger Marmalade
3 lb Red bell peppers; (12 mediu
-m to large peppers) 1/2 Unsalted butter; (4 tablesp
-oons) 1/2 c Extra-virgin olive oil
10 Cl Garlic; minced (about 3 r
-nded tablespoons) 1/2 c Fresh ginger; coarsely grat
-ed Grated zest of 3 oranges 3/4 c Fresh orange juice
3 tb Sugar
2 ts Freshly ground black pepper
1. Core and seed the peppers, and cut them into 1/4-inch wide lengthwise
strips (you should have 12 cups). 2. 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. 3. 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. 4. Remove the cover and continue cooking over low heat, stirring frequently, until most of the liquid has evaporated, 2 hours. 5. Serve hot or at room temperature. This keeps, covered tightly, in the refrigerator for up to 4 days. Makes 4 cups. Authors' note: This is a slightlyb swet condiment with a bite to it. Great served with grilled chicken or bef, sausages, lamb, on a sandwich, in a potato, or with game. Try to always have some on hand--it's addictive. Source: The New Basics Cookbook
How To make Red Pepper and Ginger Marmalade's Videos
Chilli Jam - Annabel Langbein, The Free Range Cook series one
There are lots of different varieties of chillies, all with different levels of heat. The rule of thumb is usually the smaller, the hotter. For a milder sauce, use 2-3 chillies and a large red pepper.
View recipe at
How to Make Pepper Jelly | Get Cookin' | Allrecipes.com
In this video, Nicole shows you how to make homemade pepper jelly. This southern staple recipe uses diced bell peppers and jalapeños to make a sweet and tangy jelly spread. After stirring and boiling the peppers in a sauce pan with apple cider vinegar, fruit pectin, and sugar, add the mixture to sterilized glass containers. Once the jars have been sealed, let them sit in the simmering water to finish the process. Whether it’s spread on a cracker or a burger, this multi-purpose jelly should be in every kitchen.
#Allrecipes #Food #Recipe #Cooking #Jelly #Homemade
Read the article and get the recipe here:
0:00 Introduction
0:09 Prepping the Peppers
0:55 Sterilizing the Jars
1:19 Making the Jelly
2:00 Canning the Jelly
3:30 The Perfect Bite
4:34 Bloopers
Allrecipes test kitchen chefs share all the basics on your favorite recipes, kitchen tips, food facts, and cooking techniques.
Subscribe to Allrecipes @
Allrecipes Magazine is now available!
U.S. subscribers, subscribe here:
Canadian subscribers, subscribe here:
Facebook:
Instagram:
Pinterest:
How to Make Pepper Jelly | Get Cookin' | Allrecipes.com
How To Make Homemade Thai Sweet Chilli Sauce - Marion's Kitchen
Find my full recipe:
Subscribe to my channel and press the bell button to get notifications every time I post a new recipe:
Binge watch a whole bunch of my Asian food recipe videos here:
Come chat with me on:
And if you're in the USA, Australia or New Zealand you can buy my premium, all-natural Asian meal kits! You'll find them in the Asian aisle at these stores:
For more super tasty recipes:
ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
How to make a Caramelized Red Onion chutney.
#chutney #caramelizedonions #redonion
*How to make a Caramelised Red Onion chutney - full recipe*
I hope you enjoy the flavour of this caramelised red onion chutney recipe. its perfect to accompany cheese and crackers, burgers, salad and even on pizza such as goat cheese and red onion pizza. This recipe makes 1 litre or just under 2 pints of chutney. Pour it into a sterilised jar and it will keep for up to 12 months. Tie a ribbon around the jar and it makes the perfect homemade chutney present for those special occasions. Happy Baking everyone and Enjoy!
*TIMINGS:*
• Prep Time: 15 mins.
• Cooking Time: 1 hour 30 mins.
• Total Time: 1 hour 45 mins.
*SERVINGS*
Serves 20 people (Makes 1 Litre).
*INGREDIENTS*
• 4 tbsp Olive Oil.
• 3½ pounds (1.5kg/53oz) Red Onion, thinly sliced.
• 1¼ cups + 2 tbsp (275g/10oz) Brown Sugar.
• 3 Garlic Cloves, crushed.
• 1 tbsp Dijon Mustard.
• ¼ tsp Dried Chillies.
• ¾ cup + 1 tbsp (200ml/6.8 fl oz) Red Wine Vinegar.
• 4 tbsp Balsamic Vinegar.
*METHOD*
1. Place the sliced onion in a large, heavy-based saucepan and mix in the olive oil.
2. Gently fry the onions over a medium-low heat for 30 minutes, stirring regularly.
3. The onions will be softer but not browned and reduced in size by half.
4. Add the brown sugar, red wine vinegar, garlic, mustard, chili flakes and balsamic vinegar.
5. Stir to combine and increase the heat until it comes to the boil.
6. Reduce the head to a medium-low heat and simmer uncovered for 60 minutes.
7. Stir occasionally so it doesn’t stick to the bottom of the pan.
8. The mixture will thicken as it cools.
9. Spoon the hot chutney into cooled, sterilised jars, then seal and label.
*STORAGE*
• The caramalised red onion will keep for up to 12 months in an airtight container that's stored in a cool place.
*QUESTIONS*
Got questions? Leave a Comment, I will reply!
Happy Baking Everyone!
Homemade Sweet Chilli Jam...the condiment I can't live without! ???????????? | Marion's Kitchen
Get the recipe:
Subscribe to my channel and press the bell button to get notifications every time I post a new recipe:
Binge watch a whole bunch of my Asian food recipe videos here:
Come chat with me on:
And if you're in the USA, Australia or New Zealand you can buy my premium, all-natural Asian meal kits! You'll find them in the Asian aisle at these stores:
For more super tasty recipes:
ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
The best Chilli Jam
the best chilli jam
Ingredients :
500grms Mild fresh chilli
1 whole onion
7Ogrms ginger
6 cloves garlic
1/2 cup water
1 cup apple cyder vinegar
2 tsb patis
600grms jam sugar