Orange Marmalade Sauce Recipe

CrockPot Orange Chicken Recipe (So Easy!) Averie …

WEBJan 10, 2020 · Instructions. Line a 3 to 6-quart slow cooker with a liner if using one. I prefer to use liners for easy cleanup. Drizzle 1 tablespoon …

Rating: 4.4/5
1. Line a 3 to 6-quart slow cooker with a liner if using one. I prefer to use liners for easy cleanup.
2. Drizzle 1 tablespoon olive oil over bottom of the liner or slow cooker.
3. To a large, gallon-sized ziptop plastic bag, add the chicken, cornstarch, salt, pepper, seal bag, and toss to coat chicken evenly. Add chicken to slow cooker, evenly distributed; set aside.
4. To a 2-cup measuring cup or medium bowl, add the orange marmalade, soy sauce, rice wine vinegar, sesame oil, ginger (I prefer 1 teaspoon but some people are sensitive to ginger), garlic, remaining 1 tablespoon olive oil and stir to combine.

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Orange Sesame Ginger Glazed Salmon Valerie's Kitchen

WEBJun 23, 2016 · Combine orange marmalade, soy sauce, sesame oil, ginger root, minced garlic, and crushed red pepper flakes in a small …

Rating: 5/5(14)
1. Preheat oven to 350 degrees F.
2. Line a rimmed baking sheet with foil and spray lightly with non-stick cooking spray. Place completely thawed (if frozen) salmon filets on prepared baking sheet, skin side down (if they have skin). Season lightly with salt.
3. Combine orange marmalade, soy sauce, sesame oil, ginger root, minced garlic, and crushed red pepper flakes in a small bowl. Spoon half the mixture over the salmon and place baking sheet in the preheated oven. Cook for 10 minutes. Coat with remaining sauce and continue baking for an additional 5 to 7 minutes or till cooked through. Fish should flake easily with a fork.
4. Garnish with sesame seeds and green onions. Serve over rice with vegetables of choice.

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Orange Marmalade Culinary Hill

WEBNov 21, 2023 · The next day, bring the mixture back to a boil in the pot or saucepan. Reduce heat to low and simmer uncovered for 2 hours. Turn …

1. Cut oranges and lemons in half crosswise, then into very thin half-moon slices. Discard any seeds. In a large stainless steel pot, add the sliced oranges, lemons, and any accumulated juices.
2. Add water and bring the mixture to a boil, stirring often. Remove from the heat and stir in the sugar until it dissolves. Cover and let stand overnight at room temperature.
3. The next day, bring the mixture back to a boil. Reduce heat to low and simmer uncovered for 2 hours. Turn heat up to medium and boil gently, stirring often, for another 30 minutes.
4. Skim off any foam that forms on the top. Cook the marmalade until it reaches 220 degrees (you must hit this temperature for the natural pectin to gel with the sugar).

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