MMMMM----- Recipe via Meal-Master (tm) v8.05
  
       Title: Red pepper and ginger marmalade
  Categories: Condiments, Jams
       Yield: 1 Servings
  
       3 lb Red bell peppers; (12 med
            -m to large peppers)
     1/2    Unsalted butter; (4 TB
            -)
     1/2 c  Extra-virgin olive oil
      10    Cl Garlic; minced (about 3 r
            -nded 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
  
   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 slightly sweet condiment with a bite to it. Great served with
   grilled chicken or beef, 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
  
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