Guest guest Posted February 26, 2007 Report Share Posted February 26, 2007 Beet, Lemon, and Ginger Marmalade 1 pound cooked beets 1/2 tsp. salt 5 Tbsp. fresh lemon juice 2 Tbsp. light honey 2 to 3 Tbsp. chopped lemon zest 1/3 cup crystallized ginger Peel and coarsely grate or mince the beets, and transfer to a medium-sized bowl. Add the remaining ingredients and mix thoroughly. Transfer to a tightly capped jar. Cover and refrigerate for up to 3 weeks. Serve cold. Use with any savory dish. a generous 2 cups. Food fight? Enjoy some healthy debate in the Answers Food & Drink Q & A. Quote Link to comment Share on other sites More sharing options...
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