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Orange Marmalade and Grand Marnier Glaze

Cookbook

Soaked, Slathered, and Seasoned

Published by Houghton Mifflin Harcourt

This image courtesy of Shutterstock

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

Easy

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

  1. Put the marmalade in a small, heavy-bottomed saucepan over low heat. Melt the jelly, stirring occasionally so that it doesn’t burn.

  2. 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.

  3. 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:

  4. Mix lemon marmalade with gin (for game).

    Lime Marmalade Variation:

  5. Mix lime marmalade with aged blue agave tequila (for whole fish such as snapper or grouper, or shrimp or scallops).

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