Rating: 3 stars
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  • 1 star values: 0
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This versatile, lemon-accented spread can be used as a glaze on roasted meat as well as a traditional toast topping.

Recipe by Cooking Light November 1997

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Credit: HOWARD L. PUCKETT

Recipe Summary

Yield:
2 1/2 cups (serving size: 1 tablespoon)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

44 calories; calories from fat 0%; fat 0g; saturated fat 0g; mono fat 0g; poly fat 0g; protein 0.1g; carbohydrates 11.6g; fiber 0.2g; cholesterol 0mg; iron 0.1mg; sodium 1mg; calcium 2mg.
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