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Sugar Snap Peas with Orange-Ginger Butter

3 cups snap peas

2 tbsp. orange marmalade

1/2 tsp cider vinegar

1/8 tsp ground ginger

1 tbsp. butter

1.  Remove Strings and tips from snap peas.  Cook fresh peas, covered, in a small amount of boiling salted water 2-4 minutes or until crisp-tender.  Drain well.

2.  Meanwhile, in a small saucepan, heat and stir orange marmalade just till melted.  Stir in vinegar, ginger and 1/8 tsp pepper.  Pour sauce over hot cooked sugar snap peas.  Add butter, tossing lightly to coat.  Makes 4 servings.

Better Homes and Gardens