Food & Drink

August 5, 2014

Everyday Food: Marmalade has wide appeal

Use it in dishes both sweet and savory, baked and grilled.

This bittersweet topping is good for more than hot buttered toast and oatmeal. Try cooking desserts with it and savory dishes, too.

Marmalade, a citrus preserve that includes shreds or chunks of peel, was first produced in Scotland. Traditional marmalade gets its intense flavor from aromatic Seville (bitter) oranges. If you find that it’s too bitter for your taste, look for “sweet” on the label or purchase marmalade made from sweet oranges.

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