Hot Blooded Orange Preserves
$8.50
We blend the crisp heat of jalapenos with the deep flavor and magnificent crimson flesh of the specialty blood orange for our delicious Hot Blooded Orange Preserves. Try it as a sauce or glaze on duck or pork or liven up your stir-fry.
Recipes (Scroll down for full recipe):
•Hot Blooded Orange Sauté Shrimp
•Carrot Cake w/ Pepperlane’s Hot Blooded Orange
•Hot Blooded Orange Stir Fry
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We blend the crisp heat of jalapenos with the deep flavor and magnificent crimson flesh of the specialty blood orange for our delicious Hot Blooded Orange Preserves. Try it as a sauce or glaze on duck or pork or liven up your stir-fry.
Hot Blooded Orange Sauté Shrimp
- 2 lbs. peeled and divined large raw shrimp, rinsed
- 1/4 c. butter
- 2 garlic cloves, chopped fine
- 3/4 c. Hot Blooded Orange Jalapeno Preserves
- Melt 1/4 c. butter in a skillet over medium-high heat until melted.
- Add garlic and sauté until lightly browned.
- Add shrimp and cook until shrimp turns pink.
- Stir in Hot Blooded Orange Marmalade until shrimp are well coated.
- Add additional marmalade as desired.
- Serve with orange wedges and french bread baguettes.
Carrot Cake w/ Pepperlane's Hot Blooded Orange
- ¾ cup vegetable oil plus more for the pans
- 1 cup pecan halves/ roughly chopped
- 1 cup golden raisins
- 2 cups flour
- 2 tsp. baking powder
- 1 ½ tsp. baking soda
- 2 tsp. ground cinnamon
- 1 tsp. ground ginger
- 1 tsp. finely grated lemon zest
- ¾ cup granulated sugar
- 4 large eggs
- ½ cup plus 3 Tbs. Pepperlane Hot Blooded Orange Marmalade
- 3 cups shredded carrots
- Use any butter cream frosting recipe
- Preheat oven to 350 degrees.
- Brush three 9 inch round cake pans with vegetable oil and line with parchment paper.
- Combine pecans, raisins, four, baking powder, baking soda, cinnamon, ginger, and sugar in a large bowl.
- In another bowl, whisk the vegetable oil, lemon zest, eggs, and ½ cup of the marmalade.
- Stir in the carrots.
- Stir in wet mixture into flour mixture until just combined.
- Pour into prepared pans, bake 20 to 25 minutes.
- Transfer cakes onto racks to cool.
- Remove parchment.
- Put one cake layer on a platter
- Spread with 1 tbsp of marmalade, then spread about ¾ cup frosting over the marmalade.
- Top with another cake layer, marmalade, and frosting.
- Spread the final cake layer with a thin layer of frosting. (This is the crumb coat; it doesn’t have to be perfect)
- Refrigerate for 1 hour, then cover with the remaining frosting.
- Swirl some marmalade into the top of the cake.
- Refrigerate until ready to serve.
Hot Blooded Orange Stir Fry
- 3 Tbs. canola or peanut oil
- 1 ½ lbs. flank steak
- cut against the grain into ¼ inch strips
- ½ of one sweet onion sliced
- 1 large carrot cut into matchsticks
- 1 sweet red pepper cut into thin 2 inch strips
- 2 cups frozen sugar snap peas
- 1 cup frozen pre-shelled edamame
- 3 green onions sliced diagonally about 2 inches long
- Toasted sesame seeds for garnish
- Freshly grated orange zest for garnish
- 2/3 cup Pepperlane Hot Blooded Orange Marmalade
- 2 Tbs. soy sauce (or to taste)
- 1 tsp. toasted sesame oil
- Heat oil in wok to medium high; add onion, carrot, and red pepper.
- Stir fry for 2 minutes.
- Add snap peas and edamame.
- Stir fry for 1 minute.
- Add steak and green onions; stir fry for one minute more.
- Combine sauce ingredients, and pour over stir fry.
- Heat just to a bubbly hot.
- Transfer to a serving platter.
- Garnish with sesame seeds and orange zest.
- Serve with hot steamed or sticky rice.
- The beauty of this recipe is that it is so versatile; you can make it all vegetarian, or use chicken or shrimp in place of the beef. Just don’t try substituting the marmalade!
Additional information
| Weight | .4 lbs |
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