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what can you do with orange marmalade

pamd Aug 28, 2006 03:29 PM

recipes wanted for what I can make using my jar of orange marmalade, other than just spreading on toast or crackers (it is 100% fruit)

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  1. MMRuth RE: pamd Aug 28, 2006 03:37 PM

    Maybe some kind of sauce for duck?

    1 Reply
    1. re: MMRuth
      coll RE: MMRuth Aug 28, 2006 07:25 PM

      I love mixing it with Gran Marnier as a glaze for duck.

    2. v
      Val RE: pamd Aug 28, 2006 03:47 PM

      Maybe try this recipe for Maple Orange Chicken in the crockpot...it sounds good except I think the squash and sweet potato might be overcooked but the combo of maple, orange marmalade and rosemary and chicken sounds pretty good...I need to try this too!


      1. mnosyne RE: pamd Aug 28, 2006 03:49 PM

        In a pre-baked or home-baked tart shell, spread the orange marmalade around and embed it with fresh fig halves and walnuts. Sprinkle a little brown sugar on top, and bake for a short while til sugar melts and figs are softened.

        1. c
          cheryl_h RE: pamd Aug 28, 2006 04:00 PM

          I use it to glaze apple tart. It's the simplest of apple recipes to make, the caramelized orange marmalade adds a little spark to the dish. Just warm so it spreads easily, brush or pour over the apple tart and broil until the marmalade is bubbly and starting to char.

          1. m
            Mila RE: pamd Aug 28, 2006 05:32 PM

            I glazed a ham with it last week and it was truly amazing.

            3 Replies
            1. re: Mila
              pamd RE: Mila Aug 28, 2006 07:17 PM

              can you be more specific- what kind of ham & the recipe/what you did

              1. re: pamd
                Mila RE: pamd Aug 29, 2006 05:37 PM

                Sure Pam. I had quite a large ham, I think about 20 pounds with the bone in, which I find makes a huge difference. Just checked with my butcher (Whitehouse Meats in Toronto) and the ham is called Wagner or Wagoner.
                Might be this one:

                I made the glaze in the recipe below but found it rather uninspiring and at the last minute spotted my jar of homemade seville orange marmalade and added half the jar (250ml). The bitterness from the marmalade and the consistency was perfect for the ham and I added the marmalade at the last 15 minutes of cooking. I think you could probably skip the apricot preserves and just use marmalade.

                Still getting rave reviews on this ham.

                Baked Glazed Ham
                From Southern Living

                2 tablespoons sugar
                1 tablespoon paprika
                1 tablespoon chili powder
                1 teaspoon ground cumin
                3/4 teaspoon ground cinnamon
                1/2 teaspoon ground cloves
                1 (8-pound) smoked fully cooked ham half, trimmed
                1 (12-ounce) can cola soft drink
                1 (8-ounce) jar plum or apricot preserves
                1/3 cup orange juice

                Combine first 6 ingredients. Score fat on ham in a diamond pattern. Sprinkle ham with sugar mixture, and place in a lightly greased shallow roasting pan. Pour cola into pan.
                Bake, covered, at 325° for 1 hour. Uncover and bake 15 more minutes.

                Stir together preserves and orange juice. Spoon 3/4 cup glaze over ham, and bake 15 more minutes or until a meat thermometer inserted into thickest portion registers 140°. Let stand 15 minutes before slicing. Serve with remaining glaze.

                1. re: Mila
                  pamd RE: Mila Aug 29, 2006 07:54 PM

                  thanks! I actually get SL mag, sounds like a recipe I would have marked, I just never make ham. I'll try it out!

            2. thenurse RE: pamd Aug 28, 2006 05:41 PM

              Combine with soy or other savory/salty condiment to put on fish.

              A nice glaze for grilled chicken, then brush on some halved peaches and grill them too!

              Glaze some pound cake or other plain cake with it.

              Pour over baked brie, then top with salted nuts.

              1. Ora RE: pamd Aug 28, 2006 05:46 PM

                Spread it on Fromage D'Affinois cheese (in brie family but milder), wrap in puff pastry and bake to soften cheese. Serve with wine and a sliced baguette as a snack. Yum

                1. Chocolatechipkt RE: pamd Aug 28, 2006 05:48 PM

                  Serve it with goat cheese.

                  1. LaLa RE: pamd Aug 28, 2006 06:26 PM

                    I use it as a glaze for my pork tenderloin and I also use it for making a sweet sauce for meatballs

                    1. g
                      ghbrooklyn RE: pamd Aug 28, 2006 06:31 PM

                      I have also glazed pork tenderloin and pork shoulder with orange marmalade mixed with fish sauce and sriracha chili paste. It is also good on ham and smoked turkey sandwiches.

                      1. p
                        pamd RE: pamd Aug 28, 2006 07:19 PM

                        thanks for these great ideas- I love the flavor so I'm gonna try some. Unfortunately, I'm avoiding brie & deli now since I'm pregnant, but want to try on the cooked meats.

                        3 Replies
                        1. re: pamd
                          JaneRI RE: pamd Aug 29, 2006 08:15 PM

                          No brie when pg? How come? I wasn't aware of that.

                          1. re: JaneRI
                            pamd RE: JaneRI Aug 29, 2006 09:42 PM

                            both brie & deli could possibly cause listeria to baby

                            1. re: pamd
                              JaneRI RE: pamd Aug 30, 2006 12:36 PM

                              Interesting....I never knew that! I feel bad for pg women today, the list of don'ts is getting crazy....no gardening, no sleeping on your back....c'mon!

                        2. yayadave RE: pamd Aug 28, 2006 07:37 PM

                          You could kneed some into your scones.

                          1. f
                            Fleur RE: pamd Aug 28, 2006 08:02 PM

                            Orange Marmelade makes a great baste or glaze for chicken or pork.

                            If it has no sugar, and is just fruit, I don't think it will caramelize properly for a glaze.

                            4 Replies
                            1. re: Fleur
                              cheryl_h RE: Fleur Aug 28, 2006 08:08 PM

                              I'd be very surprised if there's no sugar, oranges by themselves would be too harsh. But only the OP would know.

                              1. re: cheryl_h
                                pamd RE: cheryl_h Aug 28, 2006 08:27 PM

                                it's sweetened only with grape juice concentrate- will that work then as a glaze or do I need to add something?

                                1. re: pamd
                                  cheryl_h RE: pamd Aug 28, 2006 08:40 PM

                                  What does it taste like? If it's sweet as with most marmalades or preserves, it should be fine as a glaze.

                                  1. re: pamd
                                    Fleur RE: pamd Aug 29, 2006 04:44 AM

                                    You might want to add a few TBS of brown sugar to your all fruit marmalade.

                              2. o
                                OnceUponABite RE: pamd Aug 28, 2006 08:06 PM

                                You can make a cheesecake bar, flavored with the orange marmelade. This is a good base recipe. http://www.epicurious.com/recipes/rec...

                                You can use it to make saladd dressing, add evoo, salt and pepper, and some oil juice.

                                You can used it to make a marinade for sweet and sour chicken.

                                Baste with it, bake with it, sauce with it, it's pretty versatile, treat it as you would with a sweet base, like honey or molasses.

                                1. t
                                  Timowitz RE: pamd Aug 28, 2006 11:44 PM

                                  I had orange marmelade ice cream at JoJo in New York a few years ago. It was fabulous. I should have asked for the recipe, but I suspect it would not be that difficult to re-create if someone was willing to do some experimenting. I'm pretty sure it was a french-style ice cream and that it was made with bitter orange marmelade.

                                  1. b
                                    Bostonbob3 RE: pamd Aug 29, 2006 12:50 PM

                                    This may sound odd, but I just saw it yesterday on that "New Scandanavian Cooking" show. Try putting a little marmalade on top of an open-faced grilled cheese sandwich. The guy on the show used a ski wax torch to heat the cheese on the bread, then smeared a little marmalade on top. I think you could probably accomplish the same under the broiler. :)

                                    1. LaLa RE: pamd Aug 29, 2006 06:23 PM

                                      Imade hot ham and cheeses last night with a dallop ...delish!

                                      1. designerboy01 RE: pamd Aug 29, 2006 07:43 PM

                                        If your marmalade is on the sweet side you can make a sauce with miracle whip, marmalade, and soy sauce. Before that you should sear some pork chops and combine the sauce together.

                                        1. j
                                          JaneRI RE: pamd Aug 29, 2006 08:14 PM

                                          Mixed half & half w/dijon mustard to glaze a ham.

                                          Mixed half & half w/soft butter to serve alongside muffins or quick bread at brunch.

                                          1. b
                                            Beryl19 RE: pamd Mar 28, 2014 05:02 PM

                                            Add a spoonful of orange marmalade to your next can of baked beans to give it a homemade flavour. Add a few flakes of hot pepper too if you want to add some zip. This can be done just before serving.

                                            1 Reply
                                            1. re: Beryl19
                                              iL Divo RE: Beryl19 Mar 28, 2014 05:37 PM

                                              love this idea

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