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Tomato Currant Marmalade Recipe
|Salad oil||1 Tablespoon|
|Dried hot red chilies||1 Small|
|Cumin seed||1⁄2 Teaspoon|
|Mustard seed||1⁄2 Teaspoon|
|Canned pear shaped tomatoes||14 1⁄2 Ounce (1 Can)|
|Currants||1⁄2 Cup (8 tbs)|
|Unpeeled orange||1⁄2 Small, finely chopped|
|Sugar||1⁄2 Cup (8 tbs)|
|White wine vinegar||1 Tablespoon|
Serving size: Complete recipe
Calories 761 Calories from Fat 164
% Daily Value*
Total Fat 19 g28.7%
Saturated Fat 1.1 g5.3%
Trans Fat 0.3 g
Cholesterol 0 mg
Sodium 567.7 mg23.7%
Total Carbohydrates 150 g50.1%
Dietary Fiber 14.3 g57%
Sugars 111.5 g
Protein 10 g20.3%
Vitamin A 66.2% Vitamin C 167.3%
Calcium 23.1% Iron 44.2%
*Based on a 2000 Calorie diet
Cook on medium-high heat until seeds start to pop, 3 to 4 minutes.
Stir in tomatoes and their liquid, currants, orange, sugar, and vinegar.
Bring to a boil, stirring to break tomatoes into small pieces.
Boil uncovered, stirring often, until reduced to 1 1/2 cups, about 10 minutes.
Use hot or at room temperature.
If made ahead, cover and chill up to 1 week.