MENU
 
 
 
 

  • yellow squash marmalade

    1 vote
    yellow squash marmalade
    Servings: 4 cups
    by Chez la mere
    373 recipes
    		 >
    Courtesy Heritage cookbook

    Ingredients

    • 1 tbsp olive oil
    • 1 1/2 cups diced sweet onions
    • 2 garlic cloves shaved paper thin
    • 1/2 cup sugar
    • 3 tbsp water
    • 2 cups rice wine vinegar
    • 1/2 tsp cracked coriander seeds (use mortar and pestal)
    • 1 cup chicken stock
    • 6 medium yellow crookneck squash (about 5 lbs) halved lengthwise, seeded, and diced very small
    • Kosher salt

    Directions

    1. Heat the oil in a large sauce pan over medium heat. When the oil is simmering, add the onions and garlic and cook stirring until the onions are translucent and the garlic is softened 5-7 min. Remove from the heat.
    2. Put the sugar and water in a small heavy bottomed saucepan and cook over medium high heat stirring just until the sugar dissolves. Then cook the sugar without stirring as it changes color and carmelizes gently swirling the pot once or twice. When it has reached a dark amber, remove from heat.
    3. Quickly but carefully add the vinegar and stir virtuously and add the coriander and chicken stock, return to high heat stirring constantly until the liquid reduces to a glaze like maple syrup
    4. Add the squash to the reserved onions and garlic.add the glaze and bring to a simmer. Transfer to a heat proof glass container and cool to room temp.
    5. Season with salt, cover and refrigerate. Good for one week tightly covered
    6. Serve with grilled fish, meat. Or garnish on soup

    Similar Recipes

    Leave a review or comment