Another refrigerated pantry item I have on hand at all times, this spicy, goes-with-everything marmalade can be served with cheese or anytime one might use ketchup (which is way too sweet for my palate!). This is a dependable and indispensable condiment if there ever was one. Serve it on toasted sourdough bread with an assortment of hard cheeses.
MAKES 2 CUPS (500 ML)
EQUIPMENT: An electric spice mill; a 3-quart (3 l) saucepan.
1 teaspoon cumin seeds
1-1/2 pounds (750 g) ripe red heirloom tomatoes, cored, peeled, and chopped (or two 14-ounce/400 g cans diced Italian tomatoes in juice)
2 tablespoons freshly squeezed lime juice
3 tablespoons peeled and grated fresh ginger, or 1 tablespoon ground ginger
1 teaspoon fine sea salt
1 teaspoon ground Espelette pepper or other mild ground chile pepper
1/8 teaspoon finely ground cloves
1/2 teaspoon ground cinnamon
1/2 cup (100 g) raw, unrefined sugar
1. Toast the cumin seeds in a small, dry skillet over medium heat, shaking the pan often to prevent burning, until fragrant, 2 to 3 minutes. Transfer to a plate to cool, then grind to a fine powder in the spice grinder.
2. In the 3-quart (3 l) saucepan, combine all the ingredients. Stir to combine and simmer, uncovered, over low heat, stirring frequently so it does not stick to the bottom of the pan, until the marmalade is thick and syrupy, about 45 minutes. Let cool. Transfer to an airtight container and store in the refrigerator for up to 1 month.