(Since 1999)


Home   |   Articles   |   Food Trivia   |   Today in Food History   |   Food Timeline   |   RECIPES   |   Cooking_Tips   |   Food_Videos   |   Food_Quotes   |   Who’s Who   |   Culinary Schools & Tours   |  Food_Trivia_Quizzes   |   Food Poems   |   Free Magazines   |   Food Festivals & Events

Recipe Section - Over 10,000 Recipes


You are here > Home > Recipes



More than 1,000 schools & classes in all 50 States, Online and Worldwide



Makes about 2 cups. Serving size about one tablespoon.


    1/2 cup orange juice
    1/4 cup water
    2 tablespoons dry sherry
    1/2 cup dried tart cherries
    2 teaspoons grated orange zest
    1 cup red currant jelly
    1 tablespoon lemon juice
    1 teaspoon Dijon-style mustard
    1/2 cup minced onion
    1 teaspoon black pepper
    Salt, to taste

Cooking Directions

In medium saucepan, combine first five ingredients; bring to a boil, lower heat and simmer for 15 minutes.
Stir in remaining ingredients, cover and refrigerate until serving. 

Serving Suggestions

The sweet and tangy flavors from this marmalade makes for a good topper for chops or to serve along side a grilled roast.

Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit



  Home   |   About & Contact Info   |   Bibliography   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2019 James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission. Logo


Popular Pages

Palm leaf for festivals