This recipe came from our local pork producers group. Try using different jellies—crab apple, cherry or currant—to find your family's favorite.—Kathy Gilmore, Marshalltown, Iowa
- 1 jar (18 ounces) orange marmalade
- 1/2 cup orange juice
- 1/8 teaspoon ground nutmeg
- Pinch white pepper
- Combine all ingredients in a small saucepan; simmer until heated through. Serve warm with sliced ham. Yield: 2 cups.
Originally published as Nutmeg Orange Sauce in Country Woman January/February 1997, p38
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