Gingered zucchini marmalade recipe
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Gingered zucchini marmalade

Dairy Farmers of Canada
  • Course Sauces, Dips & Spreads
  • Prep. Time 20 mins
  • Cooking Time 45 mins
  • Yields 3 cups (750 mL)


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!

32 people love this recipe.

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Nutritional Info

Per serving
Energy: 73 Calories
Protein: 0 g
Carbohydrate: 19 g
Fat: 0 g
Fibre: 0.7 g
Sodium: 1 mg

Top 5 Nutrients

Nutrient % DV*
Calcium: 1 % / 8 mg
Vitamin C: 14 %
Vitamin B6: 2 %
Folate: 2 %
Magnesium: 1 %

*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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