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Makes about 2 cups.
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
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.
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 TheOtherWhiteMeat.com
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