You heat the juice and add the minced hab., salt and butter. When that melts, add the brown sugar and raisins and stir to melt the sugar. When that comes to a simmer add the marmalade and vinegar to taste. Cook so that the mixture thickens.
I couldn't be bothered to cut up the raisins and the orange peel in the marmalade and the hab was being stubborn about being minced so I whirred it all in the blender and then used it to coat some grilled lamb chops. This would be fantastic on baked ham or duck, and my husband is already talking about putting it on swordfish steaks. With redcurrant jelly, it could be hab Cumberland sauce.
We're very happy bunnies here in Leicester, because last weekend we really enjoyed a very quick and easy Pa(n)dang chicken recipe posted on this list by UK CH Andrew Healy last century, and now we're on to the hot mixed grills. Now, does anyone have any suggestions as to the best way to deal with the other habs?
From: Assembly, Assembly1@btinternet.com
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