Photo: Tina Evans
- 1 (10-ounce) jar orange marmalade
- 3 tablespoons spicy brown mustard
- 1 tablespoon fresh lime juice
- Combine all ingredients in a small saucepan; cook over medium heat, stirring constantly, until marmalade melts. Remove from heat; cool. Dip may be stored in refrigerator up to 1 week.
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