Red Pepper And Ginger Marmalade

• 12 medium red bell peppers (about 3 pounds)
• 4 tablespoons unsalted butter
• 1/2 cup extra virgin olive oil
• 4 tablespoons garlic, minced (about 10 cloves)
• 1/2 cup fresh ginger, coarsely grated
• 3 medium oranges, zest of, grated
• 3/4 cup fresh orange juice
• 3 tablespoons sugar
• 2 teaspoons black pepper

1. Core and seed the peppers, and cut into 1/4" wide lengthwise strips(you should get about 12 cups).
2. Heat the butter and oil in a heavy flameproof casserole dish. Add garlic and ginger, and cook over low heat for about 3 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, about 25 minutes.
4. Remove the cover and keep cooking over low heat, stirring frequently, until most of the liquid has evaporated, about 2 hours.
5. Serve hot or at room temperature. This keeps, covered tightly, in the fridge for up to 5 days.

red bell peppers, unsalted butter, extra virgin olive oil, garlic, fresh ginger, oranges, fresh orange juice, sugar, black pepper

Taken from www.food.com/recipe/red-pepper-and-ginger-marmalade-133594 (may not work)