Friday, July 20, 2007

Beet, Lemon and Ginger Marmalade

(makes 2 cups)
Recipe from: Mollie Katzen's Sunlight Cafe by Mollie Katzen (Hyperion)

1 pound cooked beets
1/2 tsp salt
5 Tbsp fresh lemon juice
2 Tbsp light honey
2 to 3 Tbsp chopped lemon zest
1/3 cup crystallized ginger

Peel and coarsely grate or mince the beets, and transfer to a medium-sized bowl.
Add the remaining ingredients and mix thoroughly. Transfer to a tightly capped jar. Cover and refrigerate for up to 3 weeks. Serve cold. Use with any savory dish.

ReMARKable Palate

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