herb infused marmalade

Jars of various herb infused marmalade. [Viktor Forgacs/Courtesy Photo]

If you’ve dabbled in making jams or other preserved foods, then you probably are familiar with Marisa McClellan and her popular website, Food in Jars. She’s a food writer and cooking teacher and the author of three books on canning, including the 2012 best-seller “Food in Jars.”

Her new cookbook, “The Food in Jars Kitchen,” was inspired by a frequent question from her readers — about what to do with all those preserves. From pulled chicken with apple butter and cider vinegar to a sauerkraut frittata, McClellan offers appealing ideas for using what you’ve stashed in your pantry.

McClellan describes this marinade as being “built on the bones” of a recipe she learned from family friends Maria and Raphael Baker. She says they made a similar marinade by the gallon and used it as a salad dressing, vegetable marinade and sandwich spread at a small chain of restaurants they ran in California and Oregon in the 1980s and ‘90s.

“I use it mostly as a marinade for chicken thighs and zucchini that are destined for the grill, but it is also a favorite for dressing chopped salads,” she says in the recipe’s introduction.

Herbed marmalade marinade

Makes 1 1/4 cups of marinade

2/3 cup extra-virgin olive oil

3 tablespoons red wine vinegar

3 tablespoons freshly squeezed lemon juice

2 tablespoons lemon or orange marmalade

2 garlic cloves, minced

1 tablespoon dried basil

1 tablespoon dried oregano

1 tablespoon dried thyme

2 teaspoons dry mustard

1 teaspoon fine sea salt

1/4 teaspoon freshly ground black pepper

In a blender, combine the olive oil, vinegar, lemon juice, marmalade, garlic cloves, basil, oregano, thyme, mustard, salt and pepper. Blend until just incorporated and pour into a mason jar for storage. It will keep in the refrigerator for up to 1 month.

Reprinted with permission from “The Food in Jars Kitchen” by Marisa McClellan; published by Running Press.


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