Orange Marmalade with Lemons



If a preserve can be sunny, this one definitely is. It practically bursts with light and satisfaction and finishes like a sweet summer day.

Spread plain on a piece of toast with real Wisconsin butter.

Add some zest to your cooking by stirring into marinades, vinaigrettes and sauces.

Size 6 oz

  • Fennel and Orange Salad with Marmalade Dressing

    Fennel and Orange Salad with Marmalade Dressing

    • 2 bulbs fresh Fennel (fronds may be reserved for another recipe)
    • 2 cups Arugula
    • 1 Endive (optional)
    • 2 Navel Oranges, supremed
    • 1/4 cup fresh squeezed Orange Juice
    • 2 T Quince and Apple Orange Marmalade with Lemons
    • 1/4 cup Extra Virgin Olive Oil
    • Salt and Pepper

    Shave fennel thinly with a knife or mandoline. If using endive, separate the leaves and cut lengthwise into spears.

    Combine fennel, arugula, endive and orange segments in a bowl.

    Stir together orange juice and marmalade to combine. Slowly whisk in olive oil and season vinaigrette to taste with salt and pepper.

    Dress the fennel mixture with the vinaigrette and serve.

    This is a great salad to serve with robust fish, such as halibut or trout.

  • Orange Marmalade Scones with Almonds

    Orange Marmalade Scones with Almonds

    • 3 c White Pastry Flour
    • 2 T Sugar
    • 1 T Baking Powder
    • 1/8 t Salt
    • 8 T Salted Butter, cold
    • 3/4 c Sliced Almonds
    • 1 jar Quince & Apple Orange Marmalade with Lemons
    • 1/2 c Heavy Cream (can substitute lower fat milk, if desired)

    Preheat oven to 425 degrees.

    Combine all dry ingredients in a bowl or food processor. Add butter
    in chunks and cut into dry ingredients until it is a coarse meal.
    Transfer mixture to a bowl if it is not already in one.

    Add almonds, marmalade and heavy cream and mix just until
    incorporated. Be careful not to over work the dough, as it will make for
    tough scones.

    Line a cookie sheet with parchment paper and dust it lightly with
    flour. Transfer the dough to the cookie sheet and form it into an 8 inch
    circle. Cut the circle into eighths, but do not separate the segments
    from each other. They will naturally separate during baking.

    Bake the scones for 15 to 20 minutes, until slightly risen and turning golden. Check with a toothpick to make sure they’re done.

  • Add to a mascarpone-filled crepe
  • Pair with Ricotta, Asiago, or young cheddar
  • Spread on toast, English muffins or a fresh baguette
Sugar, Orange, Lemon, Ginger and Pectin

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