Grand Marnier Marmalade Recipes

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GRAND MARNIER MARMALADE

Make and share this Grand Marnier Marmalade recipe from Food.com.

Provided by Julesong

Categories     Fruit

Time 12h45m

Yield 6 half-pint jars, 1 serving(s)

Number Of Ingredients 6



Grand Marnier Marmalade image

Steps:

  • Place kumquats, oranges, and water in glass bowl.
  • Cover and let stand in a cool place for 12 hours.
  • Pour into medium saucepan and bring to a full, rolling boil over high heat.
  • Cook for about 15 minutes, stirring frequently.
  • Remove from heat and stir in lemon and Grand Marnier.
  • Measure this mixture and add equal amount of sugar.
  • Again bring to a boil and cook, stirring frequently, for about 30 minutes.
  • When mixture begins to gel, remove from heat and immediately pour into hot sterilized jars.
  • Vacuum seal.

Nutrition Facts : Calories 162.6, Fat 0.5, SaturatedFat 0.1, Sodium 53.2, Carbohydrate 41.7, Fiber 7.5, Sugar 28.1, Protein 3

2 cups kumquats, Thinly sliced
2 cups navel oranges, seed, chop
7 cups water
1 teaspoon fresh lemon rind, Grated
3/4 cup Grand Marnier
sugar (equal to cooked fruit)

HOMEMADE GRAND MARNIER

From Classic Liqueurs, by Cheryl Long and Heather Kibbey: Grand Orange-Cognac Liqueur. I modified it to make it a little more chef friendly.

Provided by Mamas Kitchen Hope

Categories     Beverages

Time 15m

Yield 1 quart

Number Of Ingredients 4



Homemade Grand Marnier image

Steps:

  • Place zest and sugar in a small bowl. Mash together with the back of a wooden spoon or a muddle. Continue until sugar is absorbed into zest.
  • Place in a container with a tight seal, preferably glass. Add cognac, stir and seal.
  • Allow to age in a cool, dark place 2 to 3 months. Shake monthly.
  • After initial aging, strain and filter. Stir with a wooden spoon to combine. Cap and age 3 months more before serving.
  • Note: Seville oranges produce the authentic taste but any type of orange peel/zest may be used with good results.

1/3 cup orange zest
1/2 cup granulated sugar
2 cups cognac or 2 cups brandy
1/2 teaspoon glycerine, for texture (optional)

FLOURLESS ORANGE SOUFFLES WITH GRAND MARNIER SAUCE

Provided by Pierre Franey

Categories     dessert, side dish

Time 25m

Yield 4 servings

Number Of Ingredients 8



Flourless Orange Souffles With Grand Marnier Sauce image

Steps:

  • Preheat oven to 450 degrees.
  • Butter four 1 1/2-cup souffle dishes. Chill.
  • Pour the orange juice into a large mixing bowl. Add 1/3 cup sugar. Add the five egg yolks to the bowl along with 2 teaspoons grated orange zest. Place the egg whites and remaining sugar in a copper mixing bowl.
  • Whisk the yolks until lemon-colored. Whip the egg whites until they form stiff peaks.
  • Blend about a quarter of the egg whites into the yolk mixture, stirring gently with a spatula. Fold in the remaining whites.
  • Fill the chilled souffle dishes with the mixture. Smooth the tops slightly with spatula. Bake for about 12 minutes.
  • Meanwhile, in a saucepan over medium heat, combine the remaining teaspoon of orange zest, the orange sections, the marmalade and the Grand Marnier. Heat to warm.
  • To serve, make a hole in the middle of each souffle and pour in some of the sauce.

Nutrition Facts : @context http, Calories 268, UnsaturatedFat 4 grams, Carbohydrate 42 grams, Fat 8 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 4 grams, Sodium 86 milligrams, Sugar 39 grams, TransFat 0 grams

1 tablespoon butter
1/3 cup orange juice with pulp, all from 1 large navel orange
1/3 cup sugar, plus 3 tablespoons
5 eggs, separated
3 teaspoons grated orange zest from the navel orange
1/2 cup orange sections from a second navel orange
3 tablespoons orange marmalade
1 tablespoon Grand Marnier

GRAND MARNIER® SCALLOPS APPETIZER WITH FOIS GRAS

"Sinfully delicious" is the most often comment I've received about this dish.

Provided by Linda Loves Food

Time 1h45m

Yield 6

Number Of Ingredients 7



Grand Marnier® Scallops Appetizer with Fois Gras image

Steps:

  • Rinse scallops and pat dry with paper towel. Pour all but 1 tablespoon Grand Marnier® into a glass or ceramic bowl and add scallops; marinate for 1 hour. Reserve remaining 1 tablespoon Grand Marnier®.
  • Drain scallops and pat with paper towels until very dry. Let rest at least 15 minutes. Sprinkle with salt and pepper on both sides. Sprinkle fois gras slice with salt and pepper on both sides.
  • Combine Seville orange marmalade and reserved Grand Marnier® in a small nonstick pot over very low heat until marmalade has thickened and has the consistency of chutney, 5 to 10 minutes.
  • Melt butter in a nonstick skillet over medium-high heat until it sizzles. Add scallops and pan-fry until well caramelized, 1 to 2 minutes. Flip scallops and pan-fry for 1 more minute. Remove from heat and transfer to a serving plate.
  • Meanwhile, quickly sear fois gras in a small nonstick saucepan over medium-high heat on both sides, about 30 to 40 seconds per side; do not overcook! Remove from heat and transfer to a small plate. Cut into 6 equal pieces with a sharp knife.
  • To assemble, top each scallop with a slice of fois gras, 1/2 teaspoon marmalade, and a sprig of watercress.

Nutrition Facts : Calories 196.2 calories, Carbohydrate 16.3 g, Cholesterol 56.8 mg, Fat 9.6 g, Fiber 0.2 g, Protein 7.4 g, SaturatedFat 3.8 g, Sodium 236.4 mg, Sugar 11.8 g

6 large sea scallops
¼ cup brandy-based orange liqueur (such as Grand Marnier®)
2 ½ ounces finely textured pate (such as foie gras), sliced
sea salt and freshly ground black pepper, to taste
¼ cup Seville orange marmalade, or more to taste
1 ½ tablespoons unsalted butter
6 sprigs watercress, rinsed and dried

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