GINGERED ZUCCHINI MARMALADE

Ingredients
2 cups (500 mL) zucchini, finely diced
1 orange
1 lemon
2 tbsp (30 mL) ginger, peeled and grated
1 apple, cored and cut into quarters
2 cups (500 mL) sugar




Preparation
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.

Tips
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!