Red Pepper and Ginger Marmalade

• 3 pounds sweet red bell peppers
• 1/2 cup butter
• 1/2 cup olive oil, extra-virgin
• 10 cloves garlic diced
• 1/2 cup ginger grated
• 3/4 cup orange juice
• 3 tablespoons sugar
• 2 teaspoons black pepper freshly ground

1. Core and seed the peppers, and cut them into 1/4 inch wide.
2. Heat the butter and oil in a heavy flameproof casserole.
3. Add the garlic and ginger, and cook over low heat for 5 minutes.
4. Add the peppers, and stir well to coat.
5. Mix in the orange zest, juice, sugar and pepper.
6. Stir gently and cover.
7. Cook over medium-low heat, stirring occasionally, until the peppers are wilted and their skins are soft, 25 minutes.
8. Remove the cover and continue cooking over low heat, stirring frequently.
9. Serve hot or at room temperature.

sweet red bell peppers, butter, olive oil, garlic, ginger grated, orange juice, sugar, black pepper

Taken from recipeland.com/recipe/v/red-pepper-ginger-marmalade-42774 (may not work)