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Red Capsicum Marmalade

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)4.4781
Energy (kCal)1789.0575
Carbohydrates (g)444.9415
Total fats (g)1.1162
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Grill the red capsicum under a searing hot heat until they blacken. | 2. Halve, remove the seeds and core. | 3. Chop 6 capsicums finely and cut the remaining 2 into fine julienne slices. | 4. Place all the ingredients into a saucepan and stir over a low heat until the sugar has dissolved. | 5. Bring to the boil then reduce to a gently simmer. | 6. Cook 10 minutes until the mixture is thick and the consistency of jam. | 7. Bottle into hot sterilised jars and seal. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    red capsicum 8 - - - -
    lemon juice 3/4 cup 40.26 12.627 0.6405 0.4392
    orange juice 1/4 cup 27.9 6.4479999999999995 0.434 0.124
    red wine vinegar 1/4 cup 11.3525 0.1613 0.0239 0.0
    garlic clove 4 peeled chopped - - - -
    onion 1 peeled chopped 64.0 14.944 1.76 0.16
    sugar 2 cups 1611.96 403.19199999999995 0.0 0.0
    tomato paste 2 tablespoons 26.24 6.0512 1.3824 0.1504
    cayenne pepper 1/2 teaspoon 2.862 0.5097 0.1081 0.1554
    salt 1/2 teaspoon - - - -
    rosemary 1 teaspoon chopped 0.917 0.1449 0.0232 0.040999999999999995
    marjoram 1 teaspoon chopped 1.626 0.3634 0.076 0.0422
    lemon zest 1 - - - -
    orange zest 1 1.94 0.5 0.03 0.004

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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