Type what you have

Ingredients

• ✓ orange marmalade
• buttermilk
• fig
• whole wheat flour
• sugar
• baking powder
• nutmeg
• cinnamon
• salt
• egg
• bread crumb
• butter
• almond
• orange zest
• orange-vanilla flavoring

Instructions

1. 1 Gather all ingredients.
2. 2 Gently heat buttermilk and figs in a saucepan over medium-low heat until softened, 10 to 15 minutes; set aside until cool.
3. 3 Preheat oven to 350 degrees F (175 degrees C). Grease a tube pan. Grease one side of a sheet of aluminum foil.
4. 4 Sift flour, sugar, baking powder, nutmeg, cinnamon, and salt together into a bowl.
5. 5 Beat eggs in a separate, large bowl with an electric mixer on high speed for 1 minute. Add the cooled fig and buttermilk mixture, bread crumbs, melted butter, almonds, orange marmalade, orange zest, and orange-vanilla flavoring; beat on low speed until blended.
6. 6 Gradually mix in the sifted flour mixture until just incorporated.
7. 7 Spoon batter into the prepared pan and cover with the greased foil.
8. 8 Bake in the preheated oven until firm and pulling away from sides of the pan, about 1 hour 15 minutes to 2 hours.
9. 9 Remove from the oven and let cool in the pan for 10 minutes. Turn out onto a wire rack.

By meghanmacrae

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
• 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
• 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

Ingredients

• ✓ orange marmalade
• sugar cookie dough
• cream cheese
• white sugar
• vanilla extract
• strawberry
• blueberry
• banana
• kiwi
• water

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 12-inch pizza pan.
2. 2 Press cookie dough into the prepared pizza pan; prick holes in dough with a fork.
3. 3 Bake in the preheated oven until golden, 10 to 15 minutes. Allow cookie crust to cool.
4. 4 Beat cream cheese, sugar, and vanilla extract in a bowl until smooth; spread over cooled crust. Arrange strawberries, blueberries, bananas, and kiwi decoratively over cream cheese mixture.
5. 5 Mix orange marmalade and water in a small bowl; spoon mixture over fruit. Chill pizza for 1 hour before serving.

By laheist

Ingredients

• ✓ orange marmalade
• vanilla wafer
• almond
• white chocolate
• tequila
• corn syrup
• white sugar

Instructions

1. 1 Crush vanilla wafers into crumbs; combine with ground almonds.
2. 2 Melt white chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes, or according to package directions.
3. 3 Combine tequila, orange marmalade, and light corn syrup in a blender; blend until smooth.
4. 4 Stir tequila mixture and melted chocolate into crumb mixture. Shape into 1-inch balls and coat with sugar. Store in refrigerator.

By Paula Cronin

Ingredients

• ✓ orange marmalade
• all-purpose flour
• baking powder
• cinnamon
• salt
• clove
• nutmeg
• egg
• butter
• white sugar
• milk
• lemon juice
• walnut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan.
2. 2 Sift together flour, baking powder, cinnamon, salt, cloves, and nutmeg in a bowl; set aside.
3. 3 Stir together eggs, melted butter, sugar, milk, and lemon juice in a large mixing bowl. Add flour mixture to egg mixture; mix until well blended. Stir in walnuts and marmalade until combined. Pour batter into the prepared Bundt pan.
4. 4 Bake in the preheated oven until cake springs back when lightly touched, 45 to 60 minutes. Cool for 10 minutes in the pan before inverting onto a wire rack to cool completely.

By DeniseNH

Ingredients

• ✓ orange marmalade
• heavy cream
• cocoa powder
• orange liqueur
• sugar
• chocolate wafer
• nonpareil
• chocolate star
• peppermint patty
• dark chocolate
• raspberry

Instructions

1. 1 Beat cream, cocoa, 3 Tbs. liqueur and sugar to stiff peaks in a large bowl. Set aside. Mix marmalade with 2 Tbs. liqueur in a medium bowl. Select a platter long and wide enough to fit a 12-inch yule log with two 'knots.'
2. 2 On flat side of the first wafer, spread a scant teaspoon of marmalade and 1 1/2 tsps. of the cream mixture over entire surface, then top with another wafer, flat side up. Repeat until you have about 3 inches of wafers. Stand stack on its side at a slight angle on the serving platter. Keep adding to log until 16 wafers remain.
3. 3 Stack 8 wafers, also on a slight angle, on each side of the log to form two knots.
4. 4 Spread remaining whipped cream mix over whole log, coating completely, then create 'bark' by running fork tines along the log and each knot. Cover gently with plastic wrap and refrigerate at least 3 hours or overnight.
5. 5 Using a toothpick or ice pick, make a small hole in the bottom of each nonpareil. Stick a chocolate kiss into each hole to form mushrooms. Decorate log with clusters of mushrooms, and scatter raspberries around the platter. Slice and serve.

By Allrecipes Member

Ingredients

• ✓ orange marmalade
• ✓ orange marmalade
• sugar
• cream cheese
• semisweet chocolate chip
• butter
• heavy cream
• orange juice
• baking soda
• baking powder
• cake flour
• egg
• sugar
• vanilla extract
• butter
• white sugar
• orange peel

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Coat two 8 inch round cake pans with cooking spray, and line bottoms with parchment paper.
2. 2 Using a vegetable peeler, remove zest from oranges in strips. Place in food processor, and coarsely chop, stopping occasionally to scrape down sides of bowl. Add 1/3 cup sugar and blend until peel is minced. Add 1/4 cup marmalade, and pulse until mixture is pureed. Transfer to a large bowl. Add 3/4 cup unsalted butter, and 1 teaspoon vanilla.
3. 3 With an electric mixer, cream mixture until light and fluffy. Beat in 1 cup sugar. Add eggs 1 at a time, beating well after each addition. Sift together flour, baking powder, and baking soda into small bowl. Beat in the flour mixture alternately with the orange juice, mixing just until incorporated. Divide batter into prepared pans.
4. 4 Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
5. 5 For the Chocolate Ganache: Bring cream and butter to simmer in heavy large saucepan. Remove from heat, add chocolate chips and stir until melted.
6. 6 For Orange Cream Cheese Filling: in a small bowl, beat together cream cheese, 1 tablespoon sugar, and 2 tablespoons marmalade.
7. 7 To assemble cake: Cut each cake into 2 layers. Place 1 layer on plate. Spread filling on the bottom cake. Pour hot ganache over bottom layer, let cool slightly. Top with second cake layer. Spread with filling. Pour hot ganache over second layer. Repeat for third layer. Top with fourth cake layer. Pour remaining ganache over entire cake for a shiny finish. Refrigerate uncovered cake until ganache is a hard coating.

By schmerna

Ingredients

• ✓ orange marmalade
• butter
• sugar
• egg
• all-purpose flour
• polenta
• baking powder
• rum
• lemon juice
• orange juice
• orange zest
• lemon zest
• orange juice

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan and dust with flour.
2. 2 Combine butter and sugar in a bowl and beat with an electric mixer until light and creamy. Beat eggs in a separate bowl until light and foamy and mix into the butter-sugar mixture.
3. 3 Sift flour, polenta, and baking powder together. Fold into the batter. Stir in rum, lemon juice, orange juice, lemon zest, and orange zest. Pour batter into the prepared springform pan and level with a spatula.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cover top with aluminum foil if it starts browning too quickly.
5. 5 Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Remove carefully onto a serving plate or cooling rack. Let cool completely.
6. 6 Stir orange juice and orange marmalade together in a saucepan. Heat over low heat until it has reduced to a thick sauce, 5 to 10 minutes. Slice cake and drizzle with orange sauce.

By friederike

Ingredients

• ✓ orange marmalade
• all-purpose flour
• baking powder
• nutmeg
• clove
• cinnamon
• salt
• shortening
• butter
• sugar
• almond
• orange zest
• confectioners sugar
• orange juice
• almond

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Combine the flour, baking powder, nutmeg, cloves, cinnamon, and salt.
2. 2 Beat the shortening and butter with an electric mixer until smooth. Add the sugar and beat until combined. Mix in the chopped almonds and orange zest. Gradually add the flour mixture to the butter mixture and stir until combined.
3. 3 Transfer the cookie dough to a lightly floured surface and roll it into a rectangle about 13 inches long. Cut the dough into 3 1/2-inch rectangles using a fluted pastry wheel or sharp paring knife. Place the cookies on an ungreased baking sheet.
4. 4 Bake in the preheated oven until lightly browned, about 12 minutes. Allow the cookies to cool slightly on the baking sheets, and then transfer them to a wire rack to cool completely.
5. 5 Combine the sifted confectioners' sugar, the orange marmalade, and the orange juice and stir well. Spread the glaze on the cookies and garnish with sliced almonds, if desired.

By mommyluvs2cook

Ingredients

• ✓ orange marmalade
• lemon juice
• sour cream
• egg
• vanilla extract
• lemon zest
• lime zest
• orange zest
• lemon juice
• cornstarch
• white sugar
• cream cheese
• egg white
• butter
• white sugar
• all-purpose flour
• vanilla extract
• lemon zest
• lemon juice
• egg yolk

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C). Butter a 9 inch springform pan. In a small bowl, whisk together egg yolk, 1 tablespoon lemon juice, 1 teaspoon lemon peel and 1/4 teaspoon vanilla. In the bowl of a food processor, combine flour and 1/3 cup sugar. Add butter and process until coarse crumbs form. With machine running, add yolk mixture and blend until moist clumps form. Press dough onto bottom and 1 1/2 inches up sides of prepared pan. Freeze crust 10 minutes.
2. 2 Brush crust lightly with egg white. Bake until crust is pale golden, about 15 minutes. Cool on rack while preparing filling. Reduce oven temperature to 350 degrees F (175 degrees C).
3. 3 In a large bowl, beat cream cheese and 1 2/3 cups sugar until smooth. Beat in cornstarch, 1 tablespoon lemon juice, orange zest, lime zest, 1 1/2 teaspoon lemon zest and 1/2 teaspoon vanilla. Beat in eggs one at a time, then stir in sour cream. Pour filling into crust.
4. 4 Bake in the preheated oven for 55 to 60 minutes, or until puffed and cracked around edges and center moves only slightly when pan is gently shaken. Allow to cool to room temperature, then refrigerate overnight.
5. 5 In a saucepan over medium heat, boil marmalade and 2 teaspoons lemon juice until slightly reduced, about 2 minutes. Spread warm glaze on top of cake. Chill cake 10 minutes. Remove pan sides and transfer cake to serving plate.

By NATHAN14

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
• prune
• raisin
• almond
• walnut
• hazelnut
• white sugar
• candied orange peel
• cinnamon
• white wine
• olive oil
• all-purpose flour

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine prunes, raisins, almonds, walnuts, hazelnuts, sugar, orange marmalade, candied orange peel, and cinnamon in a large bowl and stir to combine with a wooden spoon. Pour in wine and olive oil. Add flour and mix everything into a sticky dough, adding more flour if mixture does not stick together.
3. 3 Shape mixture into 8 similar sized logs with wet hands and place onto prepared baking sheet.
4. 4 Bake in the preheated oven until golden, about 30 minutes.

By lacucinadinadia

Ingredients

• ✓ orange marmalade
• vegetable oil
• canola oil
• sugar
• cinnamon
• corn tortilla
• mango
• apple
• strawberry
• mint
• lime juice
• ginger
• peach sorbet
• raspberry sherbet
• vanilla ice cream

Instructions

1. 1 In a 10-inch skillet, heat oil over medium-high heat to 370 degrees or until a tortilla strip dropped in sizzles vigorously. Mix sugar and cinnamon in a small bowl. Set aside. Using tongs, slide one tortilla into the oil. Fry, turning once, until it stops sizzling and turns golden brown, about 2 minutes. Remove and set on paper towels lining a large wire rack set over a shallow pan. Sprinkle liberally with cinnamon sugar. Repeat with one tortilla at a time, then the tortilla strips. (Can be stored in foil or a large tin overnight.)
2. 2 Up to 4 hours ahead, mix next 7 ingredients for salsa; refrigerate until ready to serve.
3. 3 Put 3 small scoops of sorbet or ice cream on each tortilla. Top with fruit, garnish with tortilla strips and serve immediately.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ orange marmalade
• mini chocolate chip
• apple butter
• pineapple preserves
• cherry preserves
• peach preserves
• strawberry jam
• raspberry jam
• yogurt
• egg
• sugar
• butter
• salt
• baking soda
• baking powder
• all-purpose flour
• vanilla extract
• egg
• sugar
• cream cheese
• sweetened flaked coconut
• oatmeal
• almond
• pecan
• walnut
• butter
• cinnamon
• brown sugar
• all-purpose flour

Instructions

1. 1 Adjust oven rack to lower-middle position and heat oven to 375 degrees. Spray a 9-inch square metal baking pan with cooking spray. Fold a 17-inch length of heavy-duty foil to 8 1/2 inches wide and fit in the pan bottom and up 2 sides, so you can use the foil overhang as a handle to pull the baked cake from the pan.
2. 2 Topping: Use hands to thoroughly mix ingredients in a medium bowl, pressing together to form large clumps; set aside.
3. 3 Cream cheese filling: Beat cream cheese and sugar with an electric mixer until thoroughly mixed. Beat in egg and vanilla until smooth; set aside.
4. 4 Cake: Mix flour, baking powder, baking soda and salt in a medium bowl; set aside.
5. 5 Beat butter and sugar with an electric mixer set on medium-high until light and fluffy. Beat in egg until smooth. Beat in half the dry ingredients, then the remaining yogurt. Beat until ingredients are fully incorporated.
6. 6 Spread batter evenly over prepared pan. Spread cream cheese filling over batter. Dollop fruit filling (or sprinkle chocolate chips) over cream cheese filling. Finally, sprinkle evenly with crumble topping, pressing on it lightly to adhere.
7. 7 Bake until batter is fully set and topping is golden brown, about 45 minutes. Transfer pan to a wire rack to cool for 5 minutes. Run a thin-bladed knife around the sides, then use foil handles to pull cake from pan onto the wire rack. Cool to room temperature and serve. Can be covered with foil and stored at room temperature for one day.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ orange marmalade
• fig
• raisin
• orange zest
• walnut
• honey
• cinnamon
• semi-sweet chocolate chip
• all-purpose flour
• white sugar
• baking powder
• shortening
• egg
• milk
• vanilla extract

Instructions

1. 1 Grind the figs, raisins, orange zest and walnuts in a food processor, blender or food grinder. If the mixture is too thick, a couple of tablespoons of water can be added. Gradually blend in the honey, cinnamon, chocolate chips and orange marmalade. Set aside. Preheat the oven to 400 degrees F (200 degrees C). Grease two baking sheets.
2. 2 In a large bowl, combine the flour, sugar and baking powder. Cut in the shortening until the mixture resembles coarse crumbs. Stir in the eggs, milk and vanilla until the mixture can be gathered into a ball. Turn the dough out onto a lightly floured surface, and roll out to 1/4 inch thickness. Cut the dough into strips that are 4 inches wide. Spread filling onto one half of each strip lengthwise. Fold the dough over to cover and seal the edges by pressing on them with the tines of a fork. Slice the filled strips crosswise at an angle about every inch or so. This will make diamond shapes. Place the cookies onto the prepared cookie sheet.
3. 3 Bake for 15 to 20 minutes in the preheated oven, until golden brown. Remove from the baking sheet to cool on wire racks. Glaze with your favorite confectioners' glaze and top with sprinkles for added festivity.

By Patti-Bigtime

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
• 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
• 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