Julee Rosso, Sheila Lukins

Hot-Pepper and Orange Preserve

Preparation info

  • 1¾

    cups
    • Difficulty

      Easy

Appears in
top 1000The New Basics Cookbook
The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

  • About

This deep orange marmalade is sweet and hot and ready in six minutes. If you see blood oranges in the market, use them for their bright red color. This is delicious with savory biscuits and spicy breakfast patties.

Ingredients

  • ½ navel orange
  • 1 to 1½ hot fresh red chile peppers
  • 1 cup sugar

Method

  1. Quarter the orange half and remove the seeds; do not remove the peel. Carefully remove the stem and seeds from the chile pepper, and quarter it.
  2. Combine the orange and pepper pieces in a food processor and process until smooth. (There may still be small flecks of red pepper.)
  3. Transfer the purée to a deep 2-