Dried Chile Marmalade
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Credit: Daniel Scannell, CMC, executive chef, Oak Hill Country Club, Rochester, N.Y.
The National Culinary Review, December 2003
15 dried ancho chiles
1/2 gallon water
2 teaspoons kosher salt
1/2 pound brown sugar
1/2 pound raisins
1 ounce sherry vinegar
1 teaspoon salt
1 teaspoon black pepper
11/2 cups orange juice
Method: Toast chiles in a 275°F oven for 5 minutes. Bring water and kosher salt to a boil, remove from heat, add chiles, and stir. Steep chiles for approximately 10 minutes, or until just softened. Drain chiles and cool. Remove stems and seeds by rinsing them in the chile water. Strain and reserve water; discard stems and seeds. Add brown sugar to strained water. Reduce this mixture by 75 percent or until mixture takes on the consistency of syrup. Remove from heat and add raisins, vinegar, salt, and pepper. Reduce orange juice in a stainless steel saucepan until reduced by 75 percent, or until it takes on the consistency of syrup. Remove from heat and reserve. Place chiles in a food processor and pulse two or three times. Add chile syrup and orange reduction. Process until marmalade has a coarse texture.
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