This versatile, lemon-accented spread can be used as a glaze on roasted meat as well as a traditional toast topping.
This recipe goes with Quince-Glazed Cornish Hens
Cooking Light NOVEMBER 1997
Combine all ingredients in a large saucepan; bring to a boil. Reduce heat to medium, and cook 1 hour and 15 minutes or until thick. (Mixture will continue to thicken as it cools.) Cool. Store marmalade in an airtight container in refrigerator up to 2 weeks.
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