Ingredients for Apricot Pepper Marmalade
- Canola Oil (not used in this recipe)
- Red Onion (not used in this recipe)
- Green Onion (not used in this recipe)
- 1 red bell pepper
- 1 jalapeño pepper
- 2 cups apricot preserves
- Hot Pepper Sauce (not used in this recipe)
- Black Pepper (not used in this recipe)
- 1 tablespoon olive oil
- 1/2 cup yellow onion
- 1/4 cup apple cider vinegar
- 1/4 cup brown sugar
- 1 teaspoon ground ginger
- 1/4 teaspoon red pepper flakes
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How to Make Apricot Pepper Marmalade
- Heat 1 tablespoon of olive oil in a medium saucepan over medium heat.
- Add 1 red bell pepper (finely chopped) and 1/2 cup of yellow onion (finely chopped). Reduce heat to medium-low and sauté for 3-4 minutes, until vegetables soften but do not brown.
- Add 2 cups of apricot preserves, 1/4 cup of apple cider vinegar, 1/4 cup of brown sugar, 1 jalapeño pepper (finely minced, seeds removed for less heat), 1 teaspoon of ground ginger, and 1/4 teaspoon of red pepper flakes. Stir well to combine.
- Bring the mixture to a simmer, then reduce heat to low and cook for 20 minutes, stirring occasionally, until the marmalade has thickened slightly.
- Remove from heat and let the marmalade cool completely before storing in an airtight container in the refrigerator. The flavor will deepen over time.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
69g
Fat
0g
Carbs
10g
