Red pepper conserve

Name: Red pepper conserve
Cuisine: Indian
Ingredients: 8 large red bell peppers; 6 fl oz freshly squeezed lemon juice; 3 fl oz freshly squeezed orange juice; 2 fl oz red wine vinegar; 2 cloves of garlic, smashed, peeled and finely chopped; 3 tablespoons finely chopped onion; 1 lb/2 cups sugar; ⅓ teaspoon cayenne; ⅓ teaspoon salt; ¼ teaspoon dried rosemary; ¼ teaspoon dried marjoram; the thin outer peel of 1 lemon, cut into julienne strips; the thin outer peel of ½ an orange, cut into julienne strips

Preparation info

Quantity: just under
2 lb

Difficulty
Easy

Appears in

Curries & Bugles

By Jennifer Brennan

Published 1990

About

This was originally called a marmalade but the term is a misnomer, for this scarlet, tangy conserve is designed to be eaten with hot or cold meats or poultry.

Ingredients

8 large red bell peppers
6 fl oz freshly squeezed lemon juice
3 fl oz f

Asia
Europe
India
United Kingdom
Vegan
Gluten-free

Method

Char the skins of the peppers under the grill. Place them in a paper bag to let the steam soften the skins. When they are cool enough to handle, skin, seed and core them and cut them in half. Chop 7 peppers finely and cut 1 into thin, short julienne strips.
Place all the ingredients into a lined saucepan and bring to a boil. Reduce the heat to low and simmer fo