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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



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