Type what you have

Ingredients

• ✓ orange marmalade
• butter
• cottage cheese
• all-purpose flour
• brown sugar
• pecan
• raisin
• cinnamon
• egg white
• water

Instructions

1. 1 Beat 1 cup butter and cottage cheese together in a bowl; gradually stir in flour. Dough will be sticky. Divide dough into thirds, roll into balls, wrap, and refrigerate, at least 2 hours.
2. 2 Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
3. 3 Combine brown sugar, pecans, raisins, remaining ¼ cup butter, and cinnamon in a bowl. Set aside.
4. 4 Roll one dough ball into a 9-inch circle on a floured surface. Keep remaining dough refrigerated.
5. 5 Spread 1 tablespoon orange marmalade on dough circle; gently press ⅓ brown sugar mixture into dough. Cut circle into 16 wedges; roll each wedge tightly, starting with wide end. Place cookies, point-sides down, on the prepared baking sheet. Repeat with remaining dough, marmalade, and brown sugar mixture. Beat egg white with water in a small bowl; brush onto each cookie.
6. 6 Bake in the preheated oven until golden brown, 18 to 20 minutes.

By sandy z

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
• 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
• 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

Ingredients

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

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place cranberries in a small, shallow baking dish. Sprinkle with sugar.
3. 3 Cover cranberries with aluminum foil. Bake in the preheated oven approximately 35 minutes. Remove from heat, sprinkle with walnuts and recover. Continue baking 10 minutes. Remove from heat.
4. 4 Stir marmalade and lemon juice into cranberry mixture. Cool to room temperature. Transfer to sterile containers, cover and chill in the refrigerator at least 3 hours before serving.

By Judy

Ingredients

• ✓ orange marmalade
• ham
• mustard
• garlic powder
• black pepper
• clove

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Place ham on its side in a roasting pan. Mix marmalade and spices in a small bowl until well blended. Brush 1/2 of the marmalade mixture over ham, gently separating slices so mixture can reach middle of ham. Cover loosely with foil.
2. 2 Bake in the preheated oven for 1 hour, basting occasionally with pan drippings. Remove foil. Brush with remaining marmalade mixture. Bake 45 minutes longer. Serve ham with pan drippings.

By McCormick Spice

Ingredients

• ✓ orange marmalade
• buttermilk doughnut
• vanilla ice cream
• orange liqueur
• whipped cream

Instructions

1. 1 Place doughnut in an attractive serving bowl. Top with a generous scoop of ice cream. Spoon marmalade over ice cream, and pour liqueur on top. Top with whipped cream and enjoy.

By Bill Conklin

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
• salmon
• orange juice
• egg
• coconut
• mustard

Instructions

1. 1 Place salmon fillets in a medium bowl with orange juice. Cover, and marinate in the refrigerator 8 hours, or overnight.
2. 2 Preheat oven to 350 degrees F (175 degrees C).
3. 3 Coat salmon fillets with egg. Dip fillets in coconut, and arrange in a single layer on a medium baking sheet. Bake 15 minutes in the preheated oven, until coconut is golden brown and fish is easily flaked with a fork.
4. 4 In a small saucepan over medium heat, blend orange marmalade and Dijon mustard. Heat until warm, and serve as a dipping sauce for the salmon.

By Ellen

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
• cherry
• water
• cinnamon
• salt
• brown sugar

Instructions

1. 1 Combine cranberries, cherries, water, cinnamon, and salt in the inner pot of a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 2 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure using the natural-release method according to manufacturer's instructions, about 5 minutes. Switch to the quick-release method according to manufacturer's instructions to release remaining pressure, about 5 minutes. Unlock and remove the lid.
3. 3 Select Saute function and low heat. Add orange marmalade and brown sugar to the cranberry mixture. Cook and stir to combine, breaking up cranberries, 2 to 3 minutes. Turn off Instant Pot and let cranberry sauce cool. Sauce will thicken upon cooling. Store in the refrigerator. For best flavor, bring to room temperature before serving.

By France Cevallos

Ingredients

• ✓ orange marmalade
• raisin
• water
• orange juice
• white sugar
• cornstarch
• salt
• clove

Instructions

1. 1 In a small saucepan, combine raisins, water, orange juice and marmalade. Bring mixture to a boil over medium-high heat.
2. 2 In a bowl, stir together sugar, corn starch, salt and cloves. Slowly pour into raisin mixture, stirring constantly. Continue cooking and stirring until mixture thickens.

By Marie

Ingredients

• ✓ orange marmalade
• pork shoulder roast
• seasoned salt
• cooking oil
• garlic
• teriyaki sauce
• water

Instructions

1. 1 Preheat the oven to 275 degrees F (135 degrees C).
2. 2 Heat oil in a Dutch oven over medium-high heat. Sprinkle roast on both sides with seasoned salt. Place into the hot oil and brown for 2 to 3 minutes per side. Add garlic and saute just until slightly browned, about 1 minute. Remove from the heat and drain excess oil.
3. 3 Mix teriyaki sauce, marmalade, and water together in a small bowl; pour over browned roast. Cover with the lid.
4. 4 Bake in the preheated oven until roast is fork-tender, 2 to 3 hours. Shred roast with 2 forks and pour teriyaki juices over.

By ShanaGator

Ingredients

• ✓ orange marmalade
• olive oil
• onion
• garlic
• chicken breast
• water
• soy sauce
• sriracha hot sauce

Instructions

1. 1 Heat olive oil in a large skillet over medium heat. Saute onion and garlic in hot oil until onion softens, 5 to 7 minutes.
2. 2 Increase heat to medium-high, add chicken to onion mixture, and cook and stir until chicken is no longer pink in the center and the juices run clear, 5 to 10 minutes.
3. 3 Stir water, soy sauce, and Sriracha sauce into chicken mixture. Reduce heat to medium, cover the skillet, and cook for 30 minutes. Stir marmalade into chicken mixture, bring to a simmer, and cook until chicken is tender and falling apart, about 15 minutes more.

By princesspottymouth

Ingredients

• ✓ orange marmalade
• mango
• lime juice
• cilantro
• green onion
• chili powder
• black pepper
• salt
• tilapia fillet
• vegetable oil

Instructions

1. 1 Combine mango, marmalade, lime juice, cilantro, and green onion for salsa in a small bowl.
2. 2 Mix together chili powder, pepper, and salt; sprinkle on both sides of tilapia fillets.
3. 3 Heat oil in a large skillet over medium heat. Add tilapia and cook until opaque in the center and fish flakes easily with a fork, 3 to 5 minutes per side.
4. 4 Serve with salsa.

By cookinmom

Ingredients

• ✓ orange marmalade
• soy sauce
• orange juice concentrate
• honey
• balsamic vinegar
• garlic
• pork tenderloin
• cornstarch
• water

Instructions

1. 1 Mix the soy sauce, orange juice concentrate, orange marmalade, honey, balsamic vinegar, and garlic together in a small saucepan over medium heat; bring to a simmer and whisk until smooth. Remove from heat and let cool to room temperature.
2. 2 Place the pork tenderloin into a resealable plastic bag and pour in the marinade. Squeeze the air out of the bag, seal, and turn the bag several times to coat the pork tenderloin with marinade. Refrigerate 1 to 2 hours.
3. 3 Preheat oven to 350 degrees F (175 degrees C).
4. 4 Place the pork loin and marinade into a baking dish; cover the dish with aluminum foil and roast until an instant-read thermometer inserted into the thickest part of the meat reads at least 155 degrees F (70 degrees C), about 20 minutes. Remove the cover and continue roasting until the pork has browned, 5 to 10 more minutes.
5. 5 Remove the cover and allow the meat and juices to stand for 10 minutes.
6. 6 To serve, slice the meat and drizzle with pan juices.
7. 7 If you prefer a thicker sauce, whisk cornstarch in water until smooth, whisk into the pan drippings, and place over medium heat. Allow to simmer until thickened, 2 to 3 minutes.

By Love2cook2

Ingredients

• ✓ orange marmalade
• amaretto cookie
• butter
• sweet potato
• butter
• brown sugar
• amaretto liqueur
• ginger

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Mix crushed cookies with 1/2 cup butter in a bowl. Mash sweet potatoes with 1/4 cup butter in separate bowl; add brown sugar, marmalade, amaretto liqueur, and ginger to sweet potatoes. Mix well. Pour sweet potato mixture into a 9x9-inch baking dish; top with cookie mixture.
3. 3 Bake in the preheated oven until cooked through and bubbling, about 30 minutes.

By thisgurlluvs2cook

Ingredients

• ✓ orange marmalade
• long grain rice
• water
• salad dressing
• shrimp
• chipotle pepper
• adobo sauce
• cilantro

Instructions

1. 1 Bring the rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
2. 2 Heat salad dressing in a large skillet over medium-high heat. Cook shrimp in dressing until beginning to firm, about 4 minutes. Stir marmalade and chipotle peppers into shrimp mixture and continue cooking until shrimp are completely pink, about 3 minutes more. Remove from heat and stir in cilantro. Serve over rice.

By Crystal

Ingredients

• ✓ orange marmalade
• cranberry juice concentrate
• white sugar
• cranberry
• cranberry
• orange juice
• orange peel
• allspice

Instructions

1. 1 Stir the cranberry juice concentrate and sugar together in a saucepan over medium-high heat, and bring to a boil, stirring until sugar has dissolved. Mix in the fresh and dried cranberries, reduce heat to medium, and cook until the dried cranberries soften and the fresh ones pop, 7 to 10 minutes. Remove from heat.
2. 2 Mix in the orange marmalade, orange juice, orange peel, and allspice until thoroughly combined. Allow the cranberry sauce to cool completely. Pour into glass serving dish, cover, and chill until cold, at least 2 hours. Can be made up to 2 days ahead of time and refrigerated until serving.

By Alisa Hellman Lansdale

Ingredients

• ✓ orange marmalade
• corn oil
• apple juice
• brown sugar
• raisin
• pumpkin pie spice
• curry powder
• sweet potato
• cranberry
• pecan

Instructions

1. 1 Preheat oven to 375 degrees F. Spray a rimmed 15 x 10-inch baking pan with cooking spray. Combine oil, marmalade, apple juice, brown sugar, raisins, pumpkin pie spice and curry powder in a large bowl. Add sweet potatoes, cranberries and pecans; mix to coat well. Pour into prepared pan.
2. 2 Bake for 50 to 60 minutes, stirring occasionally until potatoes and cranberries are tender. Pour into a serving bowl. Serve immediately.

By Mazola

Ingredients

• ✓ orange marmalade
• cranberry
• cranberry sauce
• onion
• apple
• green bell pepper
• salt
• jalapeno pepper
• lime
• orange liqueur

Instructions

1. 1 In a saucepan over medium heat, combine the fresh whole cranberries, cranberry sauce, orange marmalade, onion, apple, green bell pepper, salt, jalapeno, lime juice and liqueur.
2. 2 Cook until cranberries crack open. Reduce heat and simmer until contents reduce by one third (approximately 3 hours). Remove from heat, cover and allow to cool overnight.

By Sam Lillard

Ingredients

• ✓ orange marmalade
• blood orange
• lemon juice
• egg
• sugar
• salt
• butter
• puff pastry
• blood orange

Instructions

1. 1 Zest 2 blood oranges and set aside. Juice enough blood oranges to make 3/4 cup juice. Strain juice and discard pulp and seeds. If there is not enough juice to make 3/4 cup after straining, supplement with lemon juice.
2. 2 Whisk together eggs, sugar, salt, and blood orange juice in a saucepan. Slowly warm mixture over low heat. Add butter and blood orange zest. Heat until curd has thickened, stirring constantly, for 15 to 20 minutes.
3. 3 Pour curd into a bowl and allow to cool for 15 minutes. Place plastic wrap directly onto the top of the curd and refrigerate until ready to use.
4. 4 Preheat the oven to 400 degrees F (200 degrees C) or temperature recommended on puff pastry package. Line a baking sheet with parchment paper.
5. 5 Roll out puff pastry following package directions into a rectangular shape on a lightly floured surface. Cut into smaller rectangles, about 3x5 inches each. Place on the prepared baking sheet.
6. 6 Bake pastry according to package instructions until puffed up and browned, about 15 minutes. Remove from oven and brush with warmed marmalade. Allow to cool for 15 minutes.
7. 7 Top each puff pastry rectangle with a dollop of blood orange marmalade curd. If desired, top with blood orange slices.

By Diana71

Ingredients

• ✓ orange marmalade
• sugar
• egg
• olive oil
• milk
• all-purpose flour
• cranberry
• pecan
• baking powder
• salt
• confectioners' sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch baking pan.
2. 2 Beat white sugar and eggs together until smooth, 3 to 4 minutes. Add olive oil, milk, and orange marmalade; beat again until well mixed. Add flour, cranberries, pecans, baking powder, and salt; stir until ingredients are moist. Pour batter into prepared baking pan.
3. 3 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 35 to 40 minutes. Cool cake in the pan; sprinkle with confectioners' sugar.

By yp8190

Ingredients

• ✓ orange marmalade
• butter
• sugar
• orange zest
• orange juice
• egg
• instant flour
• lemon juice
• milk
• orange liqueur

Instructions

1. 1 Spray eight 6-ounce ovenproof custard cups (such as Pyrex) with vegetable cooking spray. Set them in two 9-inch round or square baking pans. Bring 1 1/2 quarts of water to boil in a tea kettle. Heat oven to 325 degrees.
2. 2 Whisk butter, 1/2 cup sugar and zest until smooth. Whisk in egg yolks, then flour, until smooth. Next whisk in 1/4 cup orange juice and 2 Tbs. lemon juice, then the milk, to form a thin batter.
3. 3 In a separate bowl, beat egg whites with a hand mixer until foamy. Gradually add remaining 1/4 cup sugar, until the whites are stiff enough to hold a peak. Gently fold the whites into the batter until just smooth.
4. 4 Pour batter into each custard cup. Place pans on oven rack, then carefully pour hot water into each pan, being sure to avoid getting any water on the cakes. Bake until tops are golden brown and spring back to the touch, about 25 to 35 minutes. Remove pans from oven; let custard cups stand in the water until just warm. Place a dessert plate over each custard cup; invert cake onto plate. Mix marmalade, liqueur and remaining 2 Tbs. lemon juice. Spoon sauce over cakes.

By USA WEEKEND columnist Pam Anderson