Drain peaches and mandarins in separate bowls; reserve syrups. Process mandarins in a blender until smooth.
Combine mandarin syrup, brown sugar, cornstarch, marmalade and salt, in a saucepan.
Gradually heat, adding reserved peach syrup and pureed mandarins.
Bring mixture to a boil, stirring constantly.
Add peaches; simmer 5 minutes, gently turning peaches several times, add the liqueur.
Serve as a dessert or side dish for pork.
Serve warm or chilled.
Serves 4 to 6.
s marinating, prepare the Tropical Marmalade by combining in a saucepan
Stir ginger preserves and marmalade together until soft.
Split cake into 2 layers.
Spread half of this mixture over bottom layer of split cake.
Beat cream with sugar and vanilla until stiff. Spread half of cream over ginger and marmalade mixture, sprinkle with nuts.
Put on top layer, repeat ginger, cream and nut layer.
Mix bean paste and Mandarin Marmalade.
Stir in the liqueur. Fold into whipped topping, chill.
Serve over ice cream or pound cake.
Beat sugar and butter until light and creamy.
Beat in egg and marmalade.
Mix flour and baking powder, add to butter and egg mixture.
If mixture is too dry, add a little more marmalade.
Drop the batter from a teaspoon about 2-inches apart on a greased sheet. Bake the cookies in 375\u00b0 oven for about 8 minutes.
Makes 3 dozen cookies.
iagonal and serve with onion marmalade. ( Recipe Below).
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Balsamic Onion
oom temperature before continuing with recipe.).
On lightly floured pastry
br>Add egg and orange marmalade, beating until smooth; reduce mixer
Arrange the spinach leaves on a large platter or individual salad plates.
Top with the mandarin sections and chopped red onion.
Whisk together the marmalade and vinegar.
Stream the oil into the dressing while continuing to whisk.
When ready to serve, pour the dressing over the salad and season with salt and pepper.
ixture.
Fold in chopped mandarin oranges just until moistened.
br>Note: I created this recipe as a request from a
Trim excess fat from hearts, but leave whole.
Heat 2 tablespoons of butter with the oil in skillet and brown hearts and bacon pieces.
Add garlic and onions and saute until onions are translucent.
Transfer to a baking dish.
Add 2 tablespoons of butter to the skillet, stir in the flour, gradually adding stock, wine, marmalade, mandarin juice and mandarin peel.
Add liqueur and pour sauce over hearts.
Bake in 325\u00b0 oven for 1 hour, baste occasionally.
Serves 8.
Drain juice from orange segments. Combine juice, bread crumbs, chives and sage.
Roll each ham slice around about 1 tablespoon of stuffing.
Place rolls in shallow baking dish.
Combine marmalade, vinegar, mustard and mandarin segments.
Pour over ham rolls. Bake in a 400\u00b0 oven for 15 minutes.
Yields 4 to 5 servings of 2 rolls each.
Set oven to 350 degreesPlace the broken noodles and peanuts on a baking sheet and toast until golden brown; cool to room temperature.
In a bowl place the coleslaw, green onions, red bell pepper, toasted ramen noodles and peanuts; toss to combine.
In a bowl mix the dressing ingredients together until well combined; pour over the salad, then toss to combine.
Top salad with mandarin orange segments.
**NOTE** do not add in the dressing until ready to serve the salad or the toasted ramen noodles will loose their crunch.
br>Add egg and orange marmalade and beat at medium speed
Sift together flour, baking powder, salt and sugar; with a pastry blender, thoroughly cut in shortening.
Add eggs, milk and mandarin peel, mix to make a soft dough.
Turn out on floured surface and divide in half.
Pat half into bottom of greased 8-inch cake pan.
Press dough about 1/2-inch up sides of pan.
Spread dough with marmalade.
Cover with remaining half of dough.
With a floured knife, cut through dough, dividing into 6 wedges.
Bake 20 to 25 minutes in a 425\u00b0 oven.
Serves 6.
Spread marmalade over pork roast.
Place roast on rack in shallow pan.
Insert meat thermometer so bulb is centered in thickest part.
Do not add water; do not cover.
Roast at 325\u00b0
in oven until thermometer reads 155\u00b0 to 160\u00b0, about 1 hour.
Let roast rest 10 minutes before carving.
Garnish with mandarin oranges.
Stir in spicy mustard and marmalade. Remove from heat.
Prepare
Prepare stuffing and let stand 2 minutes.
Add oranges to stuffing.
Place 1/4 stuffing in each ham slice.
Roll ham and place each one, seam down, in a baking dish.
Spoon remaining stuffing around ham slices.
Spoon marmalade over all.
Bake at 400\u00b0 for 20 to 25 minutes.
et them mix through the marmalade. They will help your mixture