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RECIPESSauces, Salsas, etc.Cold Sauces pg 1 >  Cherry Onion Marmalade



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Chef with red wine glass


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 

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



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