Best Apple And Orange Marmalade Salad Recipes

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APPLE-ORANGE SALAD



Apple-Orange Salad image

Provided by Food Network Kitchen

Time 25m

Yield 6 servings

Number Of Ingredients 6

4 navel oranges
4 blood oranges
3 tablespoons honey
1 1-inch piece ginger, thinly sliced
1 green apple, thinly sliced
1 red apple, thinly sliced

Steps:

  • Cut the ends off the navel and blood oranges, then cut away the peel and white pith. Working over a bowl, cut along both sides of each membrane with a paring knife to remove the segments, allowing them to drop into the bowl. Discard any seeds. Squeeze the juice from the membranes into a small bowl (you should have about 1 cup of juice).
  • Bring the reserved orange juice, honey and ginger to a simmer in a small saucepan over medium heat. Cook until syrupy, 8 to 10 minutes. Let cool completely; discard the ginger. Toss the syrup with the oranges and apples.

ORANGE MARMALADE SALAD DRESSING



Orange Marmalade Salad Dressing image

Provided by Food Network

Categories     condiment

Time 5m

Yield about 1 cup

Number Of Ingredients 6

1/2 cup extra-virgin olive oil
1/4 cup white wine vinegar
2 tablespoons orange marmalade
1 tablespoon minced shallot
2 teaspoons Dijon mustard
1/4 teaspoon kosher salt

Steps:

  • Add the olive oil, vinegar, marmalade, shallot, mustard and salt to a small bowl and whisk to combine. Serve on your favorite salad, such as butter lettuce, orange segments and toasted pecans.

NEW YORK TANGY APPLE SALAD



New York Tangy Apple Salad image

A very easy salad to put together. Great way to showcase apples! Adapted from New York Apple Country.

Provided by Sharon123

Categories     Salad Dressings

Time 19m

Yield 5 serving(s)

Number Of Ingredients 6

3 crisp sweet apples (I like Gala or Fuji or Pink Lady or Honey Crisp)
2/3 cup plain low-fat yogurt (or vanilla)
1 tablespoon orange marmalade
fresh ground black pepper, to taste
4 heads boston lettuce (or 1 head Romaine lettuce or Bibb lettuce)
1/4 cup sliced almonds, toasted (or untoasted if preferred)

Steps:

  • Mix yogurt with marmalade and black pepper.
  • Tear lettuce into bite size pieces.
  • Cut apples into small cubes.
  • Mix lettuce, apples, almonds, and yogurt/marmalade dressing.
  • Serve immediately.

Nutrition Facts : Calories 130.6, Fat 3.2, SaturatedFat 0.6, Cholesterol 2, Sodium 32.8, Carbohydrate 23.9, Fiber 4.6, Sugar 17.4, Protein 4.8

ORANGE PINEAPPLE MARMALADE



Orange Pineapple Marmalade image

This sweet citrusy marmalade from Stephanie Heise of Rochester, New York is perfect for spreading on English muffins or biscuits. It also makes a delicious housewarming or hostess gift.

Provided by Taste of Home

Time 30m

Yield 4 cups.

Number Of Ingredients 4

2 medium oranges
2 cans (8 ounces each) crushed pineapple, drained
4 cups sugar
2 tablespoons lemon juice

Steps:

  • Rinse four 1-cup plastic containers and lids with boiling water. Dry thoroughly., Grate outer zest from oranges and set aside. Peel off and discard white membrane from oranges and section the fruit; discard any seeds. In a food processor, combine orange zest and orange sections; cover and process until orange is in small pieces., In a wide-bottomed microwave-safe 2-1/2-qt. bowl, combine the pineapple, sugar, lemon juice and orange mixture. Microwave, uncovered, on high for 2 to 2-1/2 minutes; stir. Heat 2 minutes longer (edges will be bubbly); stir. Microwave for 1-1/2 to 2 minutes or until mixture is bubbly in center; stir. Heat 2 minutes longer; stir. Cool for 10 minutes., Immediately fill all containers to within 1/2 in. of tops. Wipe off top edges of containers. Cool to room temperature, about 1 hour. , Cover and let stand at room temperature 4 hours. Refrigerate up to 3 weeks or freeze up to 1 year. Thaw frozen marmalade in refrigerator before serving.

Nutrition Facts : Calories 104 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 27g carbohydrate (26g sugars, Fiber 0 fiber), Protein 0 protein.

APPLE MARMALADE



Apple Marmalade image

Make and share this Apple Marmalade recipe from Food.com.

Provided by Diana Adcock

Categories     Spreads

Time 45m

Yield 6 half pints

Number Of Ingredients 7

6 cups peeled cored and sliced apples
1 cup water
1 tablespoon fresh lemon juice
1 (57 g) package fruit pectin
4 cups white sugar
1 lemon, sliced thin
1 teaspoon ground cinnamon

Steps:

  • In a large stainless or enamel stock pot combine the apples, water and lemon juice.
  • Cover and boil gently for 15 minutes, stirring 3 or 4 times to prevent sticking.
  • Stir in fruit pectin.
  • Bring to a full boil, stirring constantly.
  • Add sugar, lemon slices and cinnamon.
  • Return to a full boil and boil hard for 1 minute, stirring constantly.
  • Remove from heat and ladle into clean hot jars, leaving 1/4 inch head space.
  • Process in a boiling water bath for 5 minutes at altitudes up to 1000 feet.
  • Adjust times for higher altitudes.

Nutrition Facts : Calories 609.3, Fat 0.3, SaturatedFat 0.1, Sodium 21.6, Carbohydrate 159.5, Fiber 4.5, Sugar 144.7, Protein 0.6

PORK TENDERLOIN WITH APPLE AND ORANGE SALAD



Pork Tenderloin with Apple and Orange Salad image

Pork and fruit is a classic combination, nearly as old as time, and this recipe is no exception. Here, we've quickly allowed lean pork tenderloin to mingle with a sweet mustardy marinade before getting roasted and sliced and served with a hearty fall salad loaded with sweet oranges and tart apples.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 large or 2 small pork tenderloins (about 1 3/4 pounds total)
Kosher salt and freshly ground pepper
1/4 cup grainy mustard
2 tablespoons pure maple syrup
1 tablespoon finely chopped fresh sage
3 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
2 navel oranges
1 tart apple, thinly sliced
1/2 head radicchio, thinly sliced
1/2 cup chopped fresh parsley
1/3 cup toasted walnuts, roughly chopped

Steps:

  • Preheat the oven to 425˚ F. Season the pork all over with salt and pepper. Combine the mustard, maple syrup, sage, 2 tablespoons lemon juice and 1 tablespoon olive oil. Rub all over the pork and set aside to marinate while you prepare the salad.
  • Meanwhile, with a sharp paring knife, remove the peel and pith from the oranges. Working over a large bowl, cut along the membranes to remove the segments. Squeeze the membranes to release any remaining juice into the bowl. Add the apple, radicchio, parsley, walnuts and remaining 1 tablespoon each olive oil and lemon juice to the bowl. Season with salt and pepper and toss to combine.
  • Line a rimmed baking sheet with nonstick foil. Add the pork to the pan and drizzle with any remaining marinade. Roast until a thermometer inserted into the center of the pork registers 135˚ F, 15 to 20 minutes. Switch the oven to broil and broil until the marinade is browned, about 2 minutes. Transfer the pork to a cutting board and let rest 5 minutes.
  • Slice the pork and serve with the apple and orange salad.

Nutrition Facts : Calories 460, Fat 20 grams, SaturatedFat 4 grams, Cholesterol 111 milligrams, Sodium 683 milligrams, Carbohydrate 27 grams, Fiber 5 grams, Protein 42 grams, Sugar 18 grams

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