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Mar 23, 2012 04:36 PM

What to do with orange marmalade?

Not one, not two, but three friends gave me jars of homemade orange marmalade recently. I don't like it on its own (or even in spreads). I know I can do some sort of balsamic orange chicken or pork chop concoction, but I'd love to hear other ways to use up about a quart of the stuff. Only one small jar is shelf-stable, so the clock will eventually run out.

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  1. Besides using a lot of it in marinades I use it in salad dressing...add a little hot dijon mustard, sherry or rice vinegar, oil & sometimes smoked paprika or shallots.

    1. Breakfast Martini....
      A breakfast martini is a form of cocktail created by bartender Salvatore Calabrese. The most famous "marmalade cocktail", [1] it is a gin martini with marmalade, orange liqueur, and lemon juice in place of vermouth.[2

      1. Serve with Scotch eggs.


        1. thumbprint cookies.
          warm, add some hot pepper slices and serve with pork or chicken.
          Fill crepes

          1 Reply
          1. re: magiesmom

            +1 on the warmed with hot pepper slices/sauce/marinade. You can tweak with garlic, a little ginger, scallion, depending on what flavor notes you want to highlight. Super. I've also slathered crock pot roasts with it.

          2. I gave the 2 Susan's (the Two Hot Tamales chefs) each a jar of orange jam (not marmalade) as I don't like marmalade. This was years ago with my recipe for my sunny southern California chicken. I know ...lotta nerve. They'd given me something so I wanted to give a gift back albeit small.
            Anyway love chicken and fruit flavors, orange being a good marriage. With your marmalade, first thing is do is strain off the orange rind and use it from there. Easy enough to do, warn it in hot water in the jar, pour it in a strainer, let just the clear orange flavored jelly come into a bowl under the strainer put it back in jar and use as desired
            1. stir into a sugar cookie dough.
            2. add some to a quick bread batter
            3. Dijon mustard-olive oil-your jelly-fresh citrus juice-garlic-onion-salt&pepper, salad dressing or marinade
            4. pinch of red pepper flakes mixed in your jelly dolloped over a brick of cream cheese served with quality crackers, appetizer