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The Professor's Tangy Teriyaki Sauce
Asian

The Professor's Tangy Teriyaki Sauce

4.0

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Stir sake and 1/4 cup white sugar together in a saucepan over medium heat; cook until sugar dissolves, about 5 minutes. Add soy sauce, 1/3 cup white sugar, orange marmalade, vinegar, garlic powder, sesame oil, ginger, cayenne pepper, and black pepper; stir to combine. Bring to a boil, reduce heat, and simmer until slightly reduced, 5 to 10 minutes.
  2. 2 Whisk cold water and cornstarch together in a small bowl until cornstarch is dissolved. Slowly stir cornstarch mixture into teriyaki sauce, 1 to 2 tablespoons at a time, until sauce is thickened. Remove from heat and cool.

By Professor Felix

Shrimp Rice Bowl
Dinner Asian

Shrimp Rice Bowl

4.4

Prep
20 min
Cook
25 min
Total
105 min

Instructions

  1. 1 Whisk soy sauce, hoisin sauce, honey, orange marmalade, and chili paste together in a small bowl. Stir in shrimp, then cover and refrigerate for 1 hour.
  2. 2 Bring water and rice to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until rice is tender and all liquid has been absorbed, 20 to 25 minutes.
  3. 3 When the rice is almost finished, heat oil in a large skillet or wok. Add snap peas, bell peppers, and onion and sauté until just beginning to soften, 2 to 3 minutes.
  4. 4 Add marinated shrimp, garlic, ginger, and sesame oil; continue to cook until shrimp is heated through, 2 to 3 more minutes.
  5. 5 Serve shrimp and vegetables over hot rice, sprinkled with sesame seeds.

By Sarah W

Sweet and Sour Orange Chicken
Dinner Asian

Sweet and Sour Orange Chicken

4.4

Prep
25 min
Cook
15 min
Total
40 min

Instructions

  1. 1 Beat ice water and egg together in a bowl using a whisk or a fork. Add baking soda and salt; beat to combine. Add 1 cup flour; beat until blended but lumpy.
  2. 2 Place remaining 1 cup flour in a separate bowl. Dredge chicken pieces in flour, then dip in egg mixture, letting excess batter drip off.
  3. 3 Heat vegetable oil in a wok or large, deep skillet over medium heat until a drop of water crackles when dropped in oil.
  4. 4 Carefully lower chicken into the hot oil; fry until golden brown and no longer pink in centers, 3 to 4 minutes, flipping if needed. Set aside and keep warm.
  5. 5 Combine cornstarch and 3 tablespoons water in a small bowl.
  6. 6 Combine sugar, ketchup, vinegar, 1/2 cup water, orange marmalade, pineapple, pineapple juice, soy sauce, ginger, garlic, and pepper flakes in a medium saucepan; bring to a boil. Add cornstarch mixture. Reduce heat; simmer, stirring frequently, until reaches desired thickness.
  7. 7 Pour sauce over chicken and serve.

By bsims

Dipping Sauce for Coconut Shrimp

Dipping Sauce for Coconut Shrimp

4.7

Prep
5 min
Cook
Total
65 min

Instructions

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

By abcd1234

Marmalade Pork Chops
Dinner

Marmalade Pork Chops

3.8

Prep
5 min
Cook
60 min
Total
65 min

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

Orange Curried Chicken
Dinner

Orange Curried Chicken

4.1

Prep
15 min
Cook
45 min
Total
60 min

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

Easy Glazed Carrots
Dinner

Easy Glazed Carrots

3.5

Prep
5 min
Cook
5 min
Total
10 min

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

Cranberry Walnut Relish I
American

Cranberry Walnut Relish I

4.9

Prep
Cook
Total

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

Baked Apples with Marzipan and Orange
Dessert

Baked Apples with Marzipan and Orange

Prep
10 min
Cook
55 min
Total
65 min

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

Cranberry Walnut Relish II

Cranberry Walnut Relish II

4.7

Prep
10 min
Cook
45 min
Total
235 min

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

Orange Glazed Ham
Dinner

Orange Glazed Ham

5.0

Prep
10 min
Cook
105 min
Total
115 min

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

Orange Coconut Salmon
Dinner

Orange Coconut Salmon

4.1

Prep
15 min
Cook
15 min
Total
510 min

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

Sweet Chili and Orange Marmalade Glazed Chicken Wings
Dinner American

Sweet Chili and Orange Marmalade Glazed Chicken Wings

4.9

Prep
5 min
Cook
45 min
Total
50 min

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

Sweet Orange and Cranberry Baked Brie
Appetizer American

Sweet Orange and Cranberry Baked Brie

4.5

Prep
5 min
Cook
15 min
Total
35 min

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

Instant Pot Cherry-Orange Cranberry Sauce
Dinner

Instant Pot Cherry-Orange Cranberry Sauce

5.0

Prep
5 min
Cook
15 min
Total
30 min

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

Raisin Sauce for Ham I

Raisin Sauce for Ham I

4.3

Prep
Cook
5 min
Total
15 min

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

Teriyaki Pulled Pork
Dinner

Teriyaki Pulled Pork

4.0

Prep
10 min
Cook
130 min
Total
140 min

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

Sweet Sriracha Chicken
Dinner

Sweet Sriracha Chicken

4.2

Prep
15 min
Cook
55 min
Total
70 min

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

Tilapia Fillets with Mango Salsa
Dinner

Tilapia Fillets with Mango Salsa

5.0

Prep
15 min
Cook
10 min
Total
25 min

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

Pork Tenderloin with Orange Marmalade Glaze
Dinner

Pork Tenderloin with Orange Marmalade Glaze

4.3

Prep
Cook
25 min
Total
95 min

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

Amaretto Yams
Dinner

Amaretto Yams

4.9

Prep
15 min
Cook
30 min
Total
45 min

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

Chipotle-Orange Shrimp
Dinner

Chipotle-Orange Shrimp

4.0

Prep
15 min
Cook
25 min
Total
40 min

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

Patti's Triple Cranberry Sauce

Patti's Triple Cranberry Sauce

4.9

Prep
10 min
Cook
15 min
Total
145 min

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

Spiced Sweet Potatoes and Cranberries
Dinner

Spiced Sweet Potatoes and Cranberries

4.6

Prep
15 min
Cook
50 min
Total
65 min

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

Sam's Kicking Cranberry Sauce

Sam's Kicking Cranberry Sauce

4.3

Prep
15 min
Cook
180 min
Total
675 min

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