Onion And Orange Marmalade Recipes

ONION MARMALADE

Steps:

• Heat oil in heavy medium saucepan over medium heat. Add onion and sautéuntil beginning to soften (do not brown), stirring frequently, about 8 minutes. Add 1/2 cup water, sugar, cranberries, and mustard seeds. Cook until almost all liquid is absorbed, stirring often, about 8 minutes. Add vinegar and simmer until marmalade is thick, stirring often, 7 to 8 minutes. Season to taste with salt and pepper. Cool. DO AHEAD: Can be made 1 week ahead. Cover and chill.

ORANGE MARMALADE CHICKEN

Steps:

• Mix and pour over chicken in casserole dish.
• Bake at 350F for 40-50 minutes, stirring halfway through.

RED ONION MARMALADE

Steps:

• With vegetable peeler, peel rind from orange in long strips.
• Scrape off white pith from rind; slice rind lengthwise into paper-thin strips. Set aside.
• In large saucepan, bring orange strips, sugar, onion, vinegar and salt to boil; boil for 1 minute. Stir in liquid pectin, mixing well. Remove from heat.
• Using tongs, divide onion and orange rind among three 1-cup (250 mL) hot canning jars. Pour in liquid, leaving 1/4-inch (5 mm) headspace. Cover with prepared lids; screw on bands fingertip tight.
• Boil in boiling water canner for 10 minutes. Let jars stand on rack until cool.
• Check that lids curve downward; refrigerate any that do not and use within 3 weeks. Store in cool dark place for up to 1 year.
• Variation:.
• Pepper and Red Onion Marmalade: Add 1/2 tsp (2 mL) coarsely ground black pepper or hot red pepper flakes.

ORANGE CHICKEN

Steps:

• Arrange chicken in glass baking dish. Spread orange marmalade, sprinkle onion soup mix on chicken, and drizzle French dressing over all.
• Cover and bake at 350 degrees F for 45-50 minutes or until chicken is done.
• Remove from oven and stir sauce. Serve over a bed of rice.

ONION AND ORANGE MARMALADE

Steps:

• Preheat oven to 400°F.
• Heat oil in a deep 12-inch heavy ovenproof skillet over moderately high heat until hot but not smoking, then sauté onions with bay leaves and clove, stirring frequently, until soft and beginning to brown, 25 to 30 minutes.
• While onions are sautéing, cook sugar and oranges in a 10-inch nonstick skillet over moderate heat, stirring frequently, until sugar is melted and oranges are caramelized, 25 to 30 minutes.
• Add stock and vinegar to onions and bring to a boil, then carefully stir in oranges (mixture will bubble up and steam vigorously). Boil, stirring, until caramel is dissolved, about 3 minutes.
• Carefully transfer skillet to oven and bake, uncovered, stirring occasionally, until most of liquid is evaporated, 1 1/2 to 1 3/4 hours. Serve warm.