Mushroom Marmalade Sauce With Fresh Ginger
|White mushrooms||2 Pound, thinly sliced (Firm)|
|Unsalted butter||2 Tablespoon (0.25 Stick)|
|Fresh lemon juice||1 Tablespoon|
|Sugar||4 1⁄2 Cup (72 tbs)|
|Minced fresh ginger||2 Teaspoon|
|Liquid fruit pectin||6 Ounce|
Combine mushrooms and salt in plastic bag and shake gently to distribute salt.
Refrigerate 12 hours or overnight, shaking bag occasionally.
Place mushrooms in strainer set over a bowl and press gently to extract at least 1 1/2 cups of mushroom liquid.
Pour liquid into heavy 2-quart saucepan and simmer over medium-high heat until reduced to 2 tablespoons.
Meanwhile, melt butter with lemon juice in large skillet over medium-high heat.
Add drained mushroom slices and cook without browning until all moisture appears to be cooked away, about 8 minutes (stir gently with wooden spoon to avoid damaging slices).
Add with sugar and ginger to reduced liquid.
Cook over medium-high heat, lifting ingredients with wooden spoon until sugar begins to melt and mixture becomes liquid.
Bring to full rolling boil over high heat for 1 minute, stirring occasionally.
Remove from heat and immediately stir in pectin and vanilla.
Ladle gently into sterilized jars, leaving 1/8 inch at top.
Wipe top and threads of jars with damp cloth.
Seal with lids following manufacturer's directions