This is the Gingered zucchini marmalade recipe.
- Prep: 20 min
- Cooking: 45 min
- 2 cups (500 mL) zucchini finely diced
- 1 orange
- 1 lemon
- 2 tbsp (30 mL) fresh ginger peeled and grated
- 1 apple cored and cut into quarters
- 2 cups (500 mL) sugar
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Place zucchini in a stainless steel saucepan.
Zest orange and lemon and add to zucchini. Peel orange and lemon. Place peel and ginger on a piece of cheesecloth. Gather up the edges and tie with string to make a bouquet garni.
In a blender or food processor, purée apple, orange and lemon together.
Combine fruit purée and sugar with zucchini, and place with bouquet garni in a saucepan.
Bring to a boil, stirring constantly while heating. Lower heat to a simmer and cook for 45 minutes. Discard the bouquet garni.
Purée the mixture using a hand blender until it resembles a relish or chutney. Cool and store in the refrigerator until needed.
A serving = 30 mL (2 tbsp)
Delightful to accompany the ricotta, spinach and mint terrine.The marmalade lasts in the refrigerator for up to three weeks and tastes better the day after it’s made!
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Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||1 % / 8 mg|
|Vitamin B6:||2 %|
|Vitamin C:||14 %|