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Apricot Preserves vs. Orange Marmalade

Canthespam Apr 4, 2009 10:27 AM

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?

  1. sarah galvin Apr 4, 2009 05:41 PM

    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.

    1 Reply
    1. re: sarah galvin
      Canthespam Apr 4, 2009 11:38 PM

      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.

    2. chef chicklet Apr 4, 2009 03:39 PM

      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.

      1. t
        TimCarroll Apr 4, 2009 01:15 PM

        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.

        1. greygarious Apr 4, 2009 10:50 AM

          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.

          2 Replies
          1. re: greygarious
            Canthespam Apr 4, 2009 11:06 AM

            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?

            1. re: Canthespam
              greygarious Apr 4, 2009 11:24 AM

              Since the sweet and sour components of your dish are all bold flavors, I think you could use either apricot, orange, or both.

          2. k
            KiltedCook Apr 4, 2009 10:35 AM

            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...

            2 Replies
            1. re: KiltedCook
              Canthespam Apr 4, 2009 10:40 AM

              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.

              1. re: KiltedCook
                kchurchill5 Apr 4, 2009 11:35 AM

                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.

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