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what to do with marmalade?

I found a jar of marmalade in pantry and was wondering what to do with it besides eat it on toast. this stuff is really strong with big pieces of peel so I can't really cook with it. It's english dark breakfast marmalade by elsenham.

thx in advance

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  1. Mix in some yogurt? Top cottage cheese or oatmeal?

    1. Thinned out with a little fresh orange juice, it makes a fantastic baste for chicken or pork.

      2 Replies
      1. re: Fleur

        Thinned out with Gran Marnier, it make a great glaze for duck!

        1. re: Fleur

          Chipotle-Marmalade Sauce Recipe with Pork Tenderloin.

          This is one of my favorite sauces. I could simply dunk pieces of bread into it, or eat
          it with a spoon and be perfectly happy.

          From Bon Appetit. http://www.epicurious.com/recipes/rec...

        2. One of Nigella's books has a recipe for a chocolate orange cake that calls for a jar of marmalade. As I recall, it's a ridiculously simple recipe, and I really enjoyed the cake when I made it. I can find it and paraphrase this evening if you like.

          Or you can try using it as the filling in a layer cake. Might be nice on a chocolate or vanilla sponge.

          1. On New Scandanavian Cooking, Andreas made an interesting sammich composed of ham, Jarlsburg, blue cheese, and marmelade on toast. I tried it too and it was quite delicious.

            1. You can add it to bread pudding.

              1. Make "devonshire cream" (50/50 mix of heavy cream and cream cheese), then top some scones w/a blob of it, and put another blob of marmalade on top of the cream.

                1 Reply
                1. re: JaneRI

                  Come to think of it, you could stir it right into the scones before kneading and baking.

                2. Oven bake some french toast and spread it on top.

                  1. wow thx, i wouldn't have thought of chocolate cake but i lovec chocolate covered orange peel so makes sense.

                    1 Reply
                    1. re: choctastic

                      I think this is the chocolate orange cake I mentioned: http://www.recipezaar.com/86778

                    2. Heat to thin then serve over pancakes. Mix with farmers cheese and use to stuff blintzes or crepes.

                      1. make a marinade with marmalade and a good strong prepared horseradish (not horseradish sauce) use to marinate peeled shrimp, then grill or saute

                        1. I saw Jacque Pepin use it in a cooking show. He warmed it and then added peeled oranges to it and drizzled the mixture over a thick, cold semi-sweet yogurt. I had something similar in France in December and it was delicious. The bitter sweet marmalade was a wonderful contrast to the thick creamy yogurt.

                          1. I like to add it to butternut squash soup.

                            1. Mix it with dijon mustard and bake coated chicken pieces. Very tasty.

                              1. I have a recipe from a very old cookbook for marmalade gingerbread. The citrus adds a nice touch of flavor to the standard gingerbead spices. I can look it up and post it if anyone is interested. I've made it with orange marmalade, also lime marmalade. It's a favorite in our household.

                                3 Replies
                                1. re: cheryl_h

                                  Please post, this is right up my ally. Thanks!

                                    1. re: missclaudy

                                      Sorry I didn't read your message. I'll try to get it posted tonight.

                                  1. I make a fresh cranberry relish with marmalade instead of using orange and sugar... Pretty much grind the fresh cranberries in the food processor or grinder then mix in some marmalade to taste . At Christmas I used 12 oz of cranberries to 1/2 cup marmalade and 1/2 cup sugar. Makes a fantastic cranberry relish. Or, I also use it to make a glaze for salmon. Mix marmalade in a saucepan with some soy sauce, freshly grated ginger and a touch of sesame oil. Use to glaze salmon or scallops. I sometimes use it as a first coat glaze for the fish, then roll in sesame seeds (mixed black and white) and then baste with it again as it's broiling or grilling.

                                    1 Reply
                                    1. re: scrapcatb

                                      Thanks so much for this!! I have a bag of cranberries that I haven't touched cuz i hated the thought of using all that white sugar. And I LOVE marmalade.

                                    2. these are all great suggestions! I may have to rummage around and find another jar of marmalade. lol

                                      1. Try it with a triple cream Brillat-Savarin cheese on crusty bread. Delish...

                                        1. Mom used to put it on pork roast as a glaze. Maybe it's good on chicken too? - I'd rather use apricot but, you can also put in a noodle kugel.

                                          1 Reply
                                          1. re: Kitchen Queen

                                            For a marmalade glaze for pork or poultry I like to thin it with some cider vinegar, then cook that down a bit. I don't care for duck รก la orange at all, but I do like it glazed with this.

                                          2. The Splendid Table featured a Jerusalem Olive Oil Cake with apricot glaze. I was going to make this with orange marmalade. Just bake the simple cake, then glaze with jam that's been heated in the microwave.
                                            You should be able to find the recipe on splendidtable.org

                                            1. I think I'd try making a poultry (say, duck) sauce out of that.

                                              1. Next time you make a smoothie use marmalade!

                                                1. I've enjoyed this marinated Salmon with Orange Glaze from a Dr. Weil/Rosie Daley so much I've made it 3 times in the last month (one to raves from company.) But I modified the glaze because I didn't have fresh oranges or peel on hand. Instead I used a big spoonful or two of marmalade. The bitter peel in yours will contrast nicely with the sweetness. Even using that, I find it doesn't thicken much as it reduces, so I add a spoonful or two of cornstarch mixed with water just to very lightly thicken at the end. This is a nice method to cook salmon to get a great seared crust on one side then pop in the oven for 10 while you make the glaze. Super easy and impressive company dinner using a side of salmon, or you can cut it down to serve 2.

                                                  http://www.epicurious.com/recipes/rec...

                                                  1. On a totally different tangent, I love to use marmalade in homemade pickles in my lunchbox! One of my favorites is from Seiko Ogawa's "Easy Japanese Pickles": take halved or quartered red radishes, sprinkle with salt, and let stand a half hour. Pat dry and then combine with a mixture of 1 part orange or apricot preserves and 1 part vinegar, let steep for another 30 mins. Orange marmelade or korean citron syrup (yuja cha) also goes well in quick daikon pickle, and I do something similar with shreded or matchstick carrots (sometimes throw in sesame or nigella seeds).

                                                    1. Great in a sweet potato casserole....Top sugar cookies with it then ice it with chocolate frosting...

                                                      1. I know this will sound awful but just trust me when I say it tastes great... mix your jar of marmalade with the same size jar of your favorite salsa- add 1/4 c of oj juice (really optional) and a few red pepper flakes. Pour over chicken breasts in a casserole dish and put in oven- 425 for about 45 minutes (or until the chicken is fully cooked)... serve over rice or couscous or pasta....

                                                        2 Replies
                                                        1. re: MeffaBabe

                                                          The thought of it made my mouth water. It would be a natural for pork chops or fish in parchment. How about putting the poultry to bake on top of a bed of potatoes?

                                                          1. If the pieces of peel are too big for some of those ideas, you can always dump it in the blender/food processor.

                                                            1. I've printed this entire thread - I LOVE marmalade and there are some awesome ideas here.