Orange Marmalade and Grand Marnier Glaze
Marmalade is the perfect starter for a glaze. You can use your favorite marmalade, or if you don’t already have a favorite marmalade, try one of the organic fruit combinations made by California jam artisan June Taylor (www.junetaylorjams.com). I especially like the delectable Meyer lemon and her equally good lime version.
NotesGood for Slathering: Game, turkey, chicken; lamb; pork; fall fruit and squash, sweet potatoes; gingerbread
CostInexpensive
Total Timeunder 15 minutes
Make Ahead RecipeYes
Dietary Considerationegg-free, gluten-free, kosher, lactose-free, peanut free, soy free, tree nut free, vegan, vegetarian
Five Ingredients or LessYes
Taste and Texturefruity, savory, sharp, sweet, tangy
Type of Dishsauces
Ingredients
- 1 cup your favorite orange or clementine marmalade
- 3 tablespoons Grand Marnier
- Pinch sea salt
Instructions
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Put the marmalade in a small, heavy-bottomed saucepan over low heat. Melt the jelly, stirring occasionally so that it doesn’t burn.
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When the jelly is melted, add the Grand Marnier and stir to combine. Add the salt and stir again. If the glaze is too thick, add a bit more Grand Marnier. Mix and taste, adjusting the seasoning if desired.
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3. You can use warm, or let cool and transfer to a clean glass jar. The glaze will keep, tightly covered, in the refrigerator for up to 1 week but will need to be reheated before using.
Lemon Marmalade Variation:
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Mix lemon marmalade with gin (for game).
Lime Marmalade Variation:
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Mix lime marmalade with aged blue agave tequila (for whole fish such as snapper or grouper, or shrimp or scallops).
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2009 Elizabeth A. Karmel
