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Hot-Pepper and Orange Preserve
Preparation info
1¾ cups
- Difficulty
Easy
Appears in
By Sheila Lukins and Julee Rosso
Published 1989
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 1 to 1½ 1 cup
Method
- 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.
- Combine the orange and pepper pieces in a food processor and process until smooth. (There may still be small flecks of red pepper.)
- Transfer the purée to a deep
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