Type what you have

Ingredients

• ✓ orange marmalade
• olive oil
• garlic
• basil
• red bell pepper
• lentil
• chicken broth
• carrot
• onion
• asparagus
• pea
• white sugar
• curry powder
• saffron
• salt
• black pepper

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C).
2. 2 Cut the top off of the head of garlic and place in a shallow dish in 1 inch of water. Drizzle with 2 tablespoons olive oil, sprinkle with basil, cover and place on a baking sheet. Halve and seed the bell pepper, drizzle with remaining 1 tablespoon olive oil and place on the baking sheet.
3. 3 Bake garlic and pepper in preheated oven until pepper is browned and garlic is soft, 20 to 40 minutes. Remove from oven and, when cool enough to handle, remove skin from pepper and chop. Squeeze out garlic cloves and mash together in a bowl to form a paste.
4. 4 While garlic and pepper are baking, combine lentils and chicken broth in a large pot over medium heat. Bring to a boil, then reduce heat and simmer 40 minutes, until lentils are just tender.
5. 5 Stir garlic paste, bell pepper, carrots, onion, asparagus, peas into lentil mixture, adding more broth to thin if necessary. Season with sugar, marmalade, curry powder, saffron, salt and pepper. Simmer 30 minutes more, until vegetables are tender and flavors are well blended.

By Natalie Haight

Ingredients

• ✓ orange marmalade
• cranberry
• white sugar
• lemon juice
• walnut

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Place cranberries in a shallow 1 1/2 quart baking dish. Sprinkle with sugar, cover with foil and bake for 35 minutes.
2. 2 Remove from oven and sprinkle with walnuts. Re-cover and bake for 10 minutes.
3. 3 Remove from oven and stir in marmalade and lemon juice. Mix well. Cool to room temperature. Cover tightly and refrigerate at least 3 hours before serving.

By Marlene

Ingredients

• ✓ orange marmalade
• dijon mustard
• horseradish sauce
• hot pepper sauce
• salt

Instructions

1. 1 Mix marmalade, Dijon, horseradish sauce, hot sauce, and salt together in a bowl. Cover and refrigerate until chilled, at least 30 minutes.

By lwilliams001

Ingredients

• ✓ orange marmalade
• chicken wing piece
• chicken drumette
• chicken flat
• sweet chili sauce

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Set a wire rack inside a large foil-lined rimmed baking sheet; arrange chicken wings on top.
3. 3 Bake in the preheated oven until no longer pink at the bone and skin is crispy, 45 to 50 minutes.
4. 4 Combine orange marmalade and chili sauce in a large bowl. Add cooked wings to marmalade-chili sauce; toss until well coated. Plate wings; pour extra sauce on top.

By bdweld

Ingredients

• ✓ orange marmalade
• cranberry
• brie cheese
• walnut
• mint

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Meanwhile, put cranberries in a small bowl and pour boiling water over them to cover. Let stand 15 minutes until plump; drain.
3. 3 At the same time, slice off top rind of wheel of Brie. Put Brie in a pie plate.
4. 4 Bake in the preheated oven until Brie is warmed through, about 15 minutes. Top with orange marmalade, cranberries, walnuts, and mint (if using).

By Caitlyn Diimig, RD

Ingredients

• ✓ orange marmalade
• cranberry
• clove
• pork chop
• salt
• pepper
• honey

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Generously grease a 9x9 inch glass baking dish.
2. 2 In a bowl, mix cranberries, marmalade, and cloves. Make a pocket in each pork chop by cutting into pork toward the bone; fill pockets with cranberry mixture.
3. 3 Place the pork chops in prepared baking pan. Season with salt and pepper to taste. Spoon 1 tablespoon honey over each chop. Bake uncovered about 45 minutes or until pork is no longer pink in the center.

By Penny

Ingredients

• ✓ orange marmalade
• cooking spray
• chicken breast
• salt
• pepper
• horseradish
• rosemary

Instructions

1. 1 Preheat an oven to 375 degrees F (190 degrees C). Spray an 8x8 inch baking dish with nonstick cooking spray.
2. 2 Season chicken breasts with salt and pepper; place in prepared dish. Combine orange marmalade, horseradish, and rosemary in a small bowl; pour over chicken.
3. 3 Bake the chicken in the preheated oven until no longer pink in the center, and the juices run clear, 30 to 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Jessica Dudley

Ingredients

• ✓ orange marmalade
• sea scallop
• orange liqueur
• pate
• sea salt
• black pepper
• butter
• watercress

Instructions

1. 1 Rinse scallops and pat dry with paper towel. Pour all but 1 tablespoon Grand Marnier® into a glass or ceramic bowl and add scallops; marinate for 1 hour. Reserve remaining 1 tablespoon Grand Marnier®.
2. 2 Drain scallops and pat with paper towels until very dry. Let rest at least 15 minutes. Sprinkle with salt and pepper on both sides. Sprinkle fois gras slice with salt and pepper on both sides.
3. 3 Combine Seville orange marmalade and reserved Grand Marnier® in a small nonstick pot over very low heat until marmalade has thickened and has the consistency of chutney, 5 to 10 minutes.
4. 4 Melt butter in a nonstick skillet over medium-high heat until it sizzles. Add scallops and pan-fry until well caramelized, 1 to 2 minutes. Flip scallops and pan-fry for 1 more minute. Remove from heat and transfer to a serving plate.
5. 5 Meanwhile, quickly sear fois gras in a small nonstick saucepan over medium-high heat on both sides, about 30 to 40 seconds per side; do not overcook! Remove from heat and transfer to a small plate. Cut into 6 equal pieces with a sharp knife.
6. 6 To assemble, top each scallop with a slice of fois gras, 1/2 teaspoon marmalade, and a sprig of watercress.

By Linda Loves Food

Ingredients

• ✓ orange marmalade
• chicken drumstick
• salt
• black pepper
• dijon mustard
• barbecue sauce
• sambal oelek
• soy sauce

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Season drumsticks with salt and pepper and place in an oven-proof dish.
3. 3 Bake in the preheated oven for 20 minutes.
4. 4 Combine orange marmalade, Dijon mustard, barbeque sauce, sambal oelek, and soy sauce in a small bowl.
5. 5 Remove dish from oven and brush chicken with marmalade mixture. Return to the oven and bake an additional 10 minutes.
6. 6 Remove dish again, turn chicken over, brush with marmalade mixture, and continue baking until chicken is no longer pink at the bone and the juices run clear, about 10 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
7. 7 Remove dish from oven and baste chicken with remaining marmalade mixture. Preheat the oven's broiler. Return to the oven and broil until chicken starts to blacken and blister, 3 to 5 minutes.

By Yoly

Ingredients

• ✓ orange marmalade
• baking spray
• confectioners' sugar
• yellow cake mix
• egg
• water
• cranberry
• granulated sugar
• pecan
• whipped cream

Instructions

1. 1 Preheat oven to 350 degrees F. Spray 2 (15x10x1-inch) baking pans with baking spray. Line with parchment paper; spray with additional baking spray. Set aside. Sprinkle 2 clean kitchen towels with 1/4 cup each confectioners' sugar; set aside.
2. 2 Beat cake mix, eggs and water in large bowl with electric mixer on low speed 30 seconds or until well blended. Beat on medium speed 2 minutes. Pour evenly into prepared pans.
3. 3 Bake 12 to 15 minutes or until wooden pick inserted in centers comes out clean. Run knife or small spatula around rims of pans to loosen cakes. Immediately invert each cake onto a prepared towel; remove pan. Carefully peel off paper. Starting at one of the short sides, roll up each cake and towel to form 2 separate rolls. Cool completely on wire racks.
4. 4 Meanwhile, combine cranberries and granulated sugar in medium saucepan; cook over medium heat 10 minutes or until juice of cranberries is released and sugar is dissolved, stirring occasionally. Stir in pecans. Cool completely.
5. 5 Unroll cakes. Spread 1/2 cup marmalade evenly over each cake to within 1 inch of edges; top evenly with cranberry mixture. Re-roll cakes, using towels as guide. Trim ends of each cake. Cut each cake into 10 slices. Top each slice with a serving of Reddi-wip. Serve immediately.

By Reddi-wip

Ingredients

• ✓ orange marmalade
• whole-wheat noodle
• chicken stock
• tamari sauce
• ginger root
• black pepper
• lemon
• peanut oil
• chicken breast
• stir-fry vegetable

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil.
2. 2 Stir in whole-wheat noodles and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through but is firm to the bite, 5 to 8 minutes. Drain well and set aside.
3. 3 Combine chicken stock, orange marmalade, tamari sauce, whole ginger root piece, and ground black pepper in a pot over medium-high heat.
4. 4 Bring sauce to a boil and reduce heat to medium. Simmer until sauce reduces and thickens; about 20 minutes.
5. 5 Remove sauce from heat. Stir in lemon juice and set aside.
6. 6 Heat peanut oil in a large skillet over medium-high heat.
7. 7 Cook and stir chicken in hot oil until golden, no longer pink in the center, and the juices run clear, 5 to 10 minutes.
8. 8 Remove chicken from skillet and set aside, leaving oil in the pan.
9. 9 Cook and stir the stir-fry vegetables in the same skillet used for the chicken until vegetables are almost tender, 4 to 5 minutes.
10. 10 Remove ginger root piece from sauce and discard.
11. 11 Stir chicken and sauce into vegetables and cook until heated through, 1 to 2 minutes.
12. 12 Serve over whole-wheat noodles.

By cookied

Ingredients

• ✓ orange marmalade
• sage
• salt
• thyme
• turkey
• butter
• orange juice
• honey
• orange

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Combine sage, salt, and thyme in a small bowl. Rub 1/2 of the sage mixture all over turkey, then place turkey in a large roasting pan.
3. 3 Bring butter, orange juice, marmalade, honey, and orange sections to a boil in a saucepan over medium-high heat. Reduce heat and simmer uncovered until thickened, stirring occasionally, 15 to 20 minutes. Stir in remaining sage mixture. Brush over turkey, reserving leftover glaze for basting.
4. 4 Bake turkey in the preheated oven for 5 hours and 30 minutes, basting every 30 minutes. Cover turkey lightly with foil and continue baking until no longer pink at the bone and the juices run clear, 30 minutes to 1 hour, occasionally brushing with glaze. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area before slicing, 10 to 15 minutes.

By Sarah Watson

Ingredients

• ✓ orange marmalade
• cooking spray
• cod fillet
• honey
• orange juice
• mustard
• sesame oil
• soy sauce
• black pepper
• parsley

Instructions

1. 1 Set an oven rack 6 inches below the heat source and preheat the oven's broiler. Coat a broiler pan with cooking spray and place cod fillets on top.
2. 2 Mix marmalade, honey, orange juice, Dijon mustard, sesame oil, soy sauce, and pepper in a small bowl until well combined.
3. 3 Broil cod in the preheated oven for 4 to 5 minutes. Brush 1/2 of the honey-orange glaze on top; continue to broil until fish flakes easily with a fork, 4 to 5 minutes more. Adjust timing depending on the thickness of the fillets.
4. 4 Brush fillets with remaining glaze. Garnish with parsley.

By lutzflcat

Ingredients

• ✓ orange marmalade
• chicken thigh
• salt
• black pepper
• olive oil
• bourbon
• mustard
• onion
• garlic

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Season chicken thighs with salt and pepper on both sides. Heat olive oil in a skillet over medium heat. Brown chicken on both sides, about 2 minutes per side. Transfer chicken thighs to an 8-inch square baking dish.
3. 3 Combine orange marmalade, bourbon, mustard, onion, and garlic in a small bowl. Pour sauce into the skillet. Cook and whisk over medium heat to cook off the bourbon, about 2 minutes. Pour sauce over chicken thighs in the baking dish.
4. 4 Bake in the preheated oven, uncovered, until chicken thighs are longer pink and juices run clear, about 25 minutes. An instant-read thermometer inserted in the center should read 165 degrees F (74 degrees C).

By Chef Mo

Ingredients

• ✓ orange marmalade
• ginger root
• garlic
• soy sauce
• brown sugar
• hot pepper sauce
• mustard powder
• beer
• prime rib roast
• olive oil
• black pepper

Instructions

1. 1 Mix together the ginger, marmalade, garlic, soy sauce, brown sugar, hot sauce, and mustard. Stir in the beer. Prick holes all over the roast with a 2 pronged fork. Pour marinade over roast. Cover, and refrigerate for at least 2 hours, basting at least twice.
2. 2 Preheat oven to 400 degrees F (200 degrees C).
3. 3 Place roast on a rack in a roasting pan. Pour about 1 cup of marinade into the roasting pan, and discard remaining marinade. Pour olive oil over roast, and season with freshly ground black pepper. Insert a roasting thermometer into the middle of the roast, making sure that the thermometer does not touch any bone. Cover roasting pan with aluminum foil, and seal edges tightly around pan.
4. 4 Cook roast for 1 hour in the preheated oven. After the first hour, remove the aluminum foil. Baste, reduce heat to 325 degrees F (165 degrees C), and continue roasting for 1 more hour. The thermometer reading should be at least 140 degrees F (60 degrees C) for medium-rare, and 170 degrees F (76 degrees C) for well done. Remove roasting pan from oven, place aluminum foil over roast, and let rest for about 30 minutes before slicing.

By William Uncle Bill Anatooskin

Ingredients

• ✓ orange marmalade
• rosemary
• lamb shoulder chop
• black pepper
• garlic
• pomegranate juice
• kosher salt
• olive oil
• white wine vinegar
• water
• red pepper flakes
• mint leaves

Instructions

1. 1 Gather all ingredients.
2. 2 To marinade the lamb shoulder: Using the dull side of a knife, "chop" the rosemary sprigs to bruise them and release their fragrance. Season chops with pepper (no salt at this stage) and place in a resealable plastic bag along with garlic, rosemary, and pomegranate juice. Seal bag; massage gently to distribute flavors. Refrigerate for about 1 hour.
3. 3 To make the mint jelly: Place orange marmalade into a saucepan. Add vinegar and water. Bring to a boil over medium-high heat and immediately remove from heat.
4. 4 Pour through a fine strainer to remove orange rind. Add pepper flakes. Refrigerate until cold, about 30 minutes. When cold, stir in mint (if jelly is still warm, mint will turn black) until combined.
5. 5 Remove lamb from marinade; discard marinade. Salt both sides of the lamb chops. Lightly drizzle with about 1 to 2 teaspoons olive oil.
6. 6 Lightly oil a grill and set at medium-high heat. Cook chops until browned and meat is medium rare, about 5 minutes on each side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).
7. 7 Serve with mint jelly.

By John Mitzewich

Ingredients

• ✓ orange marmalade
• cucumber
• black bean
• cherry tomato
• corn
• red onion
• olive oil
• lemon juice
• honey
• cumin
• salt
• black pepper

Instructions

1. 1 Toss cucumber, black beans, tomatoes, corn, and onion together in a large salad bowl.
2. 2 Whisk olive oil, orange marmalade, lemon juice, honey, and cumin together in another bowl; season with salt and pepper.
3. 3 Drizzle dressing over cucumber mixture; toss to coat.

By Emer

Ingredients

• ✓ orange marmalade
• ground bison
• breadcrumb
• egg
• garlic
• salt
• black pepper
• worcestershire sauce
• vegetable oil
• water
• rice vinegar
• chile pepper sauce
• soy sauce

Instructions

1. 1 Combine bison, bread crumbs, egg, garlic, salt, black pepper, and Worcestershire sauce in a large bowl; form into 24 meatballs.
2. 2 Heat vegetable oil in a skillet over medium heat. Add meatballs; cook until nicely browned on all sides, 7 to 10 minutes.
3. 3 Add water, orange marmalade, rice wine vinegar, chili sauce, and soy sauce to the skillet; bring to a simmer, reduce heat to medium-low, and cook until sauce thickens, about 1 hour.

By John Mitzewich

Ingredients

• ✓ orange marmalade
• lamb loin chop
• olive oil
• garlic
• cumin
• mixed herbs
• black pepper
• coriander
• cinnamon
• cayenne pepper
• salt
• mint
• rice vinegar
• hot chili flake

Instructions

1. 1 Place lamb chops in a large glass or ceramic bowl. Add olive oil, garlic, cumin, mixed herbs, black pepper, coriander, cinnamon, cayenne, and salt; toss until lamb evenly coated. Cover the bowl with plastic wrap and marinate in the refrigerator at least 4 hours.
2. 2 Preheat an outdoor grill for high heat and lightly oil the grate.
3. 3 Place lamb chops on grill; sprinkle with a bit of salt. Grill on the first side until seared, 4 to 7 minutes depending on the size of the chops, rotating chops a half turn on the grill about 1 minute before flipping. Flip chops and grill other side until desired doneness, 4 to 7 minutes more. For medium rare, an instant-read thermometer inserted into the centers should read 125 to 130 degrees F (52 to 54 degrees C). Transfer to a serving dish and tent loosely with foil.
4. 4 To make the mint sauce: Combine marmalade, mint, vinegar, and pepper flakes together in a bowl.
5. 5 Brush sauce over grilled chops. Enjoy!

By John Mitzewich

Ingredients

• ✓ orange marmalade
• pork loin
• salt
• pepper
• olive oil
• balsamic vinegar
• water
• all-purpose flour
• cranberry
• orange juice
• water
• brown sugar
• jalapeno pepper
• salt
• clove

Instructions

1. 1 Season pork loin with salt and pepper. Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute. Heat olive oil until hot. Add pork loin and brown on each side for a total of about 5 minutes. Remove pork loin and set aside. Add balsamic vinegar to the pot and stir to deglaze, scrapping up all the browned bits.
2. 2 Whisk 1/2 cup water and flour together in a small bowl and add to the Instant Pot, stirring until smooth. Mix in cranberries, orange juice, 1/2 cup water, brown sugar, orange marmalade, jalapeno, 1/2 teaspoon salt, and cloves. Set pork loin on top. Close and lock the lid. Select high pressure according to manufacturer's instructions; Set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
4. 4 Remove the pork from the pot, cover with aluminum foil, and let meat rest for 5 minutes. Puree the cranberries using an immersion blender until smooth, or leave them whole if you prefer a chunky sauce.

By lutzflcat

Ingredients

• ✓ orange marmalade
• black pepper
• salt
• fresno pepper
• jalapeno pepper
• chicken broth
• cranberry sauce
• olive oil
• bread crumb
• milk
• egg
• cayenne pepper
• worcestershire sauce
• black pepper
• salt
• onion powder
• garlic salt
• poultry seasoning
• ground turkey

Instructions

1. 1 Gather all ingredients.
2. 2 Mix the turkey, poultry seasoning, garlic salt, onion powder, salt, pepper, Worcestershire sauce, and cayenne pepper together in a bowl. Stir in the egg, milk, and bread crumbs. Cover with plastic and refrigerate for 1 hour.
3. 3 Heat olive oil in skillet over medium heat. Roll the turkey mixture into balls, about one tablespoon each. Place the meatballs in a single layer in the skillet.
4. 4 Brown meatballs on all sides, flipping occasionally. Place browned meatballs on a clean baking sheet. Set aside.
5. 5 Combine cranberry sauce, marmalade, and chicken broth over medium heat in the skillet used to cook the meatballs.
6. 6 Stir in the jalapeno and Fresno peppers, then return meatballs to skillet. Reduce heat to medium-low, and continue to cook until the meatballs are no longer pink in the center and glaze is reduced. Season with salt and pepper.
7. 7 Serve and enjoy.

By John Mitzewich

Ingredients

• ✓ orange marmalade
• milk
• confectioners sugar
• milk
• egg white
• raisin
• egg
• butter
• nutmeg
• clove
• allspice
• cinnamon
• salt
• white sugar
• all-purpose flour
• sugar
• active dry yeast
• milk

Instructions

1. 1 Stir 1/4 cup milk, yeast, and 1 teaspoon sugar together in a small bowl; let stand until foamy, about 5 minutes.
2. 2 Whisk 3 cups flour, 1/4 cup white sugar, salt, cinnamon, allspice, cloves, and nutmeg together in a large bowl. Stir yeast mixture, 1/2 cup milk, softened butter, and eggs into flour mixture with a wooden spoon until well incorporated; stir in raisins and marmalade. Dough will be sticky.
3. 3 Sprinkle remaining 1/4 cup flour onto work surface; turn dough onto surface and knead, incorporating additional flour as needed, until tacky but not sticking to fingers, about 10 minutes. Form dough into a ball.
4. 4 Place dough in a large, lightly-oiled bowl and turn to coat. Cover bowl with a clean towel and let dough rise in a warm place until doubled in volume, about 2 hours.
5. 5 Deflate dough; divide into 16 equal pieces and form into round buns. Place buns 1 1/2 inches apart on a lightly greased baking sheets; cover with a light cloth and let rise until doubled in volume, about 40 minutes.
6. 6 Preheat oven to 400 degrees F (200 degrees C).
7. 7 Whisk egg white and 1 tablespoon milk together in a small bowl. Use a sharp knife to score a deep cross on top of each bun; brush buns with egg wash.
8. 8 Bake in the preheated oven until lightly browned, about 12 minutes. Remove to cool completely on a wire rack, about 15 minutes.
9. 9 Place confectioners' sugar and 1 1/2 teaspoons milk in a plastic sandwich bag; knead the bag until combined. Snip off one corner of the bag; pipe a cross into the scored lines on each bun.

By Violet

Ingredients

• ✓ orange marmalade
• water
• orange juice concentrate
• powdered sugar
• water
• egg white
• lemon juice
• butter
• walnut
• water
• brown sugar
• cranberry
• salt
• oat
• bread flour
• butter
• egg
• milk
• water
• yeast

Instructions

1. 1 Dissolve yeast in 1/4 cup warm water in a large bowl; stir. Stir in warm milk, marmalade, 1 whole egg, and 2 tablespoons melted butter to combine. Whisk flour, oats, and salt together in a separate bowl; stir into yeast mixture until moistened.
2. 2 Turn dough out onto a flat surface and knead until smooth and elastic, 6 to 8 minutes. Place dough in a greased bowl, turning to coat both sides. Cover bowl and let rise until doubled in volume, about 30 minutes.
3. 3 Meanwhile, combine cranberries, brown sugar, and 6 tablespoons water in a small saucepan over medium heat; cook until cranberries begin to soften, 10 to 15 minutes. Off heat, stir in walnuts, 1 1/2 tablespoons butter, and lemon juice; cool.
4. 4 Punch down dough and turn onto a lightly floured surface; roll into a 10x20-inch rectangle.
5. 5 Whisk 1 egg white and 1 teaspoon water together; lightly brush over dough. Spread cranberry filling over dough, leaving a 1-inch border on all sides. Roll up dough tightly, starting from 1 long edge; seal edges and cut off any tapered sides with no filling.
6. 6 Transfer roll to a large baking sheet; join ends together to form a ring. Cut 2/3 of the way through dough, at 1-inch intervals, using sharp kitchen shears. Gently twist each slice to expose swirled filling. Gently reshape dough into a perfect ring. Cover ring; let rise until doubled in volume, 20 to 25 minutes.
7. 7 Preheat the oven to 350 degrees F (175 degrees C).
8. 8 Bake in the preheated oven until golden brown, about 25 minutes. Cool on the baking sheet for 20 minutes before transferring to a wire rack to cool completely.
9. 9 Stir confectioners' sugar and orange juice concentrate together in a small bowl; whisk in enough water to reach a glaze-like consistency. Drizzle glaze over tea ring; let glaze set before slicing ring.

By larkspur

Ingredients

• ✓ orange marmalade
• mustard
• horseradish

Instructions

1. 1 Whisk orange marmalade, mustard, and horseradish together in a bowl. Refrigerate at least 1 hour before serving.

By abcd1234

Ingredients

• ✓ orange marmalade
• honey
• dijon mustard
• hot pepper sauce

Instructions

1. 1 Mix orange marmalade, honey, Dijon mustard, and hot sauce in a bowl. Serve immediately or cover and refrigerate until serving time.

By Valerie Brunmeier

Ingredients

• ✓ orange marmalade
• pork chop
• soy sauce

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place pork chops in a 9x13 baking dish. In a small bowl stir together the marmalade and soy sauce. Pour over the chops. Cover with foil and bake for 1 hour.

By DENEMI

Ingredients

• ✓ orange marmalade
• curry powder
• salt
• water
• chicken breast

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a small bowl combine the marmalade, curry powder, salt and water. Mix together. Place chicken pieces, cut side down, in a lightly greased 9x13 inch baking dish and spoon marmalade mixture over chicken.
3. 3 Bake uncovered at 350 degrees F (175 degrees C) for 45 minutes, spooning sauce over chicken several times. (Note: If sauce begins to stick to the baking dish, add an additional 1/4 cup water).
4. 4 Remove chicken from baking dish and skim fat off of the sauce. Serve sauce hot with the chicken.

By Wilma Scott

Ingredients

• ✓ orange marmalade
• carrot
• brown sugar
• butter

Instructions

1. 1 Place carrots into a microwave-safe bowl; add brown sugar, butter, and orange marmalade. Cover the bowl loosely with plastic wrap.
2. 2 Cook in the microwave on high for 3 minutes; stir. If butter and marmalade aren't completely melted, continue cooking on high in 30-second intervals, stirring after each interval, until carrots are coated with glaze.

By Brittany Austin

Ingredients

• ✓ orange marmalade
• apricot jam
• honey
• mustard

Instructions

1. 1 Stir together the apricot jam, honey, hot English mustard, and orange marmalade in a bowl until the mixture is well combined.

By Cheryl Gausdal

Ingredients

• ✓ orange marmalade
• apple
• marzipan
• butter
• orange juice

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Peel apples and carefully cut out core using an apple corer. Place in a small baking dish side by side.
3. 3 Knead marzipan and orange marmalade together in a small bowl and stuff mixture into the apples. Top with butter cubes. Pour orange juice into the baking dish.
4. 4 Bake in the preheated oven until apples are soft, 55 to 60 minutes. Baste with orange juice every 10 to 15 minutes.

By Allrecipes Member