- Course Sauces, Dips & Spreads
- Prep. Time 20 mins
- Cooking Time 45 mins
- Yields 3 cups (750 mL)
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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 InfoPer serving
Top 5 Nutrients
|Calcium:||1 % / 8 mg|
|Vitamin C:||14 %|
|Vitamin B6:||2 %|
*percentage of daily value
*Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.
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