Prep Time: 10 minutes
Total Time: 10 minutes
- 1 pound cooked beets
- 1/2 teaspoon salt
- 5 Tablespoons fresh lemon juice
- 2 Tablespoons light honey
- 2 to 3 Tablespoons chopped lemon zest
- 1/3 cup crystallized ginger
Add salt, lemon juice, honey, lemon zest, and ginger. Mix thoroughly.
Transfer to a tightly capped jar. Cover and refrigerate for up to 3 weeks. Serve cold. Use this marmalade with any savory dish.
Yield: a generous 2 cups
Recipe Source: Mollie Katzen's Sunlight Cafe by Mollie Katzen (Hyperion)
Reprinted with permission.