Product Description Bonne maman preserves and jellies, produced in France, are all natural, with no artificial coloring, no high fructose corn syrup or no preservatives added. Everything in bonne maman preserves and jellies could easily be found in your grandmothers kitchen cabinet. From the Manufacturer Heady aromas of an orange grove paired with natural, fresh taste in each bite make our Orange Marmalade an anytime favorite. Ingredients Sugar Bitter Oranges Cane Sugar Concentrated Lemon Juice Fruit Pectin Nutrition Facts Serv Size 1 Tablespoon (20g), Servings : about 18, Amount Per Serving : Calories 50, Total Fat Og (0% DV*), Sodium Omg (0% DV), Total Carb 13g (4% DV), Sugars 13g, Protein Og. *Percent Daily Values (DV) are based on a 2,000 calorie diet. Recipes Shrimp Lollipops with Orange-Horseradish Glaze view larger Ingredients: Ingredients 1 1/2 pounds fresh shrimp, peeled and deveined with tail off 1 tablespoon heavy cream 3 tablespoons panko bread crumbs 3 eggs 4 ounces unsalted butter, cut into cubes Salt and pepper to taste 3 cups water 1/2 cup Old Bay seasoning 3 lemon slices 16 lollipop sticks or skewers 2 cups finely chopped flat leaf parsley Sauce ingredients: 2 cups Bonne Maman Orange Marmalade 1/2 cup horseradish, squeezed of excess liquid Directions: Chill shrimp, cream, panko, eggs and butter for 1 hour. Place the shrimp, heavy cream, panko bread crumbs, eggs and unsalted butter in a food processor, add salt and pepper, and puree until finely minced. Roll mixture into 3/4-inch balls. Place on a foil-covered baking sheet and freeze 1 hour. In a medium saucepan, bring water, Old Bay seasoning and lemon slices to a boil. Gently add shrimp balls, reduce to a simmer, and poach 3 to 5 minutes, or until done throughout and slightly springy to the touch. Remove from water and place on a paper towel-lined plate. Allow to cool slightly. In a microwave-safe bowl, heat orange marmalade just until slightly warm. Stir in horseradish. Insert skewers into each shrimp ball. Dip each one in Marmalade sauce and roll in chopped parsley. Serve immediately. Buttermilk Pancakes with Orange Compote view larger Ingredients: For the compote: 3 large oranges 2 teaspoons Bonne Maman Orange Marmalade For the pancake batter: 4 tablespoons melted butter plus a little extra for the pan 1/2 cup buttermilk or whole milk 2 large eggs 1/4 cup superfine sugar Pinch salt 1 cup all purpose flour 1 teaspoon baking powder 4 tablespoons Bonne Maman Orange Marmalade Directions: Preparation time: 15min – Cooking time about 15min Cut all the peel and pith away from 2 of the oranges and cut into neat segments. Drop into a small saucepan with the marmalade. Add the pared rind from the remaining orange, cut into long fine shreds, plus the juice. Put the pan over a low heat and simmer very gently for to 2-3 minutes. Meanwhile, whisk the melted butter into the milk with the eggs, sugar and salt. Sift the flour and baking powder into a mixing bowl and pour in the liquid ingredients. Whisk until completely smooth. Heat a large, non-stick frying pan and brush with a little melted butter. Using a small ladle or a large basting spoon, spoon the batter into the pan, allowing one ladle per pancake. Cook for 2-3 minutes. Small bubbles will appear on the surface of the pancakes when they are ready to flip over. Stir the marmalade until smooth then drizzle 1 tsp over the uncooked side of each pancake before turning. Continue to cook for an additional 2 minutes before removing from the pan. Cover the cooked pancakes with a towel; this prevents them from drying out. Serve the pancakes in small stacks with 1 or 2 spoonfuls of compote on top.
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