What do you put marmalade on

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Some people pick up jars of it to spread on warm toast with butter for breakfast while others rush into the kitchen during the peak of the Seville orange reason to make their own. But while some are endlessly addicted to the stuff, others soon tire of its bitter sweet citrus notes. With that in mind, here are a collection of recipes that will help you use up the last of that marmalade. Use up your store cupboard marmalade by slathering it all over pork ribs? Cakes and other sweet treats are the most obvious way of incorporating marmalade but there are ways to get inventive.

Recipe creator Chef Mo suggests serving these saucy chicken thighs with rice. Note that bone-in thighs will take longer to cook than boneless thighs, so adjust your cooking time accordingly. Surprise your dinner guests with this easy no-bake dessert recipe that tops a buttermilk doughnut with vanilla ice cream, orange marmalade, and orange liqueur, such as Grand Marnier or Cointreau, and a flourish of whipped cream.

If your doughnuts are very large, you could slice them in half and use just one half per serving. Chicken breasts are coated in a sauce of orange marmalade, chicken stock, curry powder, cayenne pepper, and ground ginger. Some recipe reviewers suggest coating the chicken in flour, adjusting the amount of cayenne pepper and curry powder, or adding coconut milk to add more richness to this otherwise low-fat dish.

Cottage cheese blended with butter takes the place of the higher fat cream cheese often found in many rugelach recipes. The filling for these rolled cookies is a combination of butter, brown sugar, cinnamon, pecans, and raisins. The recipe makes four dozen cookies, but recipe reviewers report that they freeze well. While this recipe calls for drumsticks, recipe creator Yoly says you can use any cut of chicken you like. The sweetness of orange marmalade in the saucy glaze is balanced with the savory and spicy flavors of Dijon mustard, barbeque sauce, sambal oelek, and soy sauce.

Final broiling or grilling will crisp up the skin and add even more flavor. This recipe, a twist on the classic jam cookie bars, uses one dough for both the shortbread style crust and crumb topping. The dough is seasoned with both cinnamon and ground cloves which complements the gooey orange marmalade filling which thickens as it bakes. Allow the bars to cool thoroughly for easier slicing. Orange juice, a tiny bit of honey, chunks of fresh orange, and marmalade form the sauce for basting and glazing your holiday bird, along with the classic herbs, sage, and thyme.

This recipe has been a hit with reviewers who have also used this glaze on chicken and pork tenderloin with great results. A simple glaze of apricot jam, honey, hot English mustard, and orange marmalade adds flavor and balances the saltiness of the baked ham. Recipe creator Cheryl Gausdal suggests microwaving the glaze to melt the jam and marmalade and to help combine the ingredients more easily before using the sauce to glaze and baste the ham.

Skip the marshmallow topping in favor of a more sophisticated combination of marmalade, amaretto liqueur, and ginger to flavor your holiday yams.