609496 Sat Apr 04 10:27:41 -0700 2009 10 31 Home Cooking 0 4567280 The recipe for sweet and sour spare ribs in the Fagor Pressure Cooker book calls for apricot marmalade.. I tried several stores and could not fine any. I already have orange marmalade and apricot preserves. Which one should I use? Sat Apr 04 10:27:41 -0700 2009 175667 Canthespam 1 4567301 My assumption is that the creator of the recipe was marrying the flavor of spare ribs to apricot, not orange regardless of texture. Marmalade is just a type of preserved fruit, not a flavor. Don't think i've seen apricot marmalade... Sat Apr 04 10:35:34 -0700 2009 4567280 225234 KiltedCook 2 4567314 The marmalade has the sweetness of jam and the tartness of the orange peel for a bit of contrast - while the the preserves are very sweet. I too have never heard of apricot marmalade. Sat Apr 04 10:40:10 -0700 2009 4567301 175667 Canthespam 2 4567438 Never saw apricot marmalade either. Made lots of jams and preserves. Apricot I would stick with, but I would think many of the same ingredients could be used with orange with a slightly different taste. If the recipe called for marmalade, I would stick with marmalade and maybe mix in a little of the apricot for flavor. I have a few recipes where I use a marmalade of one flavor and preserves of another which compliment. Sat Apr 04 11:35:48 -0700 2009 4567301 232829 kchurchill5 1 4567338 I've never heard of apricot marmalade either, but googling it yields several recipes, which vary. One uses dried apricots, which could also be called apricot butter. Another one uses fresh, adding lemon. Marmalades are typically citrus, with a bitter component from the peel countering the sweetness of the cooked pulp. I think I'd mix the apricot preserves with the orange marmalade and use that. Sat Apr 04 10:50:42 -0700 2009 4567280 159317 greygarious 2 4567369 I usually refrigerate slow cooked meat dishes (pressure cooker, crock pot and stove top), overnight to remove the fat and for increased flavor. These sweet and sour spare ribs are made with soy sauce, brown sugar, garlic, honey, ketchup, "two tablespoons apricot marmalade", cider vinegar, sherry and hot sauce. I would like to cook them today, for tomorrow - do you think that would make any flavor difference at all in this particular dish? Sat Apr 04 11:06:46 -0700 2009 4567338 175667 Canthespam 3 4567418 Since the sweet and sour components of your dish are all bold flavors, I think you could use either apricot, orange, or both. Sat Apr 04 11:24:34 -0700 2009 4567369 159317 greygarious 1 4567622 Is it possible that the word "marmalade" was lost in translation? I've seen some pretty interesting wording coming from other countries. If you translate the word "jam" in Spanish, which is where Fagor is headquartered, you would see (mermelada (f) (fruit preserve)). I don't think they ment marmalade. Just a thought. Sat Apr 04 13:15:12 -0700 2009 4567280 268647 TimCarroll 1 4567893 Don't get hung up on the apricot marmalade, use the apricot perserves. They'll be just perfect. It it were me, and after seeing your list of ingredients that I assume you'lll glaze the spare ribs with, I 'd perhaps add a little of the orange marmalade to the mix. The honey and apricot will be sweet, and the marmalade will bring crisp citrus and be lovely! You probably couldn't tell much difference betweet the apricot marmalade and preservers anyway, it there is such a thing. Sounds like someone got fancy with the recipe is all. Sat Apr 04 15:39:07 -0700 2009 4567280 50431 chef chicklet 1 4568068 She says that she has orange marmalade and apricot PRESERVES! I am assuming they are in separate jars. I would use the apricot preserves as a substitution. Sat Apr 04 17:41:06 -0700 2009 4567280 162977 sarah galvin 2 4568549 Seven heads are better than one ... thanks, I'm sure that you are all correct about the apricot preserves, and that's what I'll use. Sat Apr 04 23:38:32 -0700 2009 4568068 175667 Canthespam