Hot Blooded Orange Preserves

Hot Blooded Orange Preserves

$7.50

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

Ingredients
  1. 2 lbs. peeled and divined large raw shrimp, rinsed
  2. 1/4 c. butter
  3. 2 garlic cloves, chopped fine
  4. 3/4 c. Hot Blooded Orange Jalapeno Preserves
Directions
  1. Melt 1/4 c. butter in a skillet over medium-high heat until melted.
  2. Add garlic and sauté until lightly browned.
  3. Add shrimp and cook until shrimp turns pink.
  4. Stir in Hot Blooded Orange Marmalade until shrimp are well coated.
  5. Add additional marmalade as desired.
  6. Serve with orange wedges and french bread baguettes.

Carrot Cake w/ Pepperlane's Hot Blooded Orange

Ingredients
  1. ¾ cup vegetable oil plus more for the pans
  2. 1 cup pecan halves/ roughly chopped
  3. 1 cup golden raisins
  4. 2 cups flour
  5. 2 tsp. baking powder
  6. 1 ½ tsp. baking soda
  7. 2 tsp. ground cinnamon
  8. 1 tsp. ground ginger
  9. 1 tsp. finely grated lemon zest
  10. ¾ cup granulated sugar
  11. 4 large eggs
  12. ½ cup plus 3 Tbs. Pepperlane Hot Blooded Orange Marmalade
  13. 3 cups shredded carrots
For The Frosting
  1. Use any butter cream frosting recipe
Instructions
  1. Preheat oven to 350 degrees.
  2. Brush three 9 inch round cake pans with vegetable oil and line with parchment paper.
  3. Combine pecans, raisins, four, baking powder, baking soda, cinnamon, ginger, and sugar in a large bowl.
  4. In another bowl, whisk the vegetable oil, lemon zest, eggs, and ½ cup of the marmalade.
  5. Stir in the carrots.
  6. Stir in wet mixture into flour mixture until just combined.
  7. Pour into prepared pans, bake 20 to 25 minutes.
  8. Transfer cakes onto racks to cool.
  9. Remove parchment.
  10. Put one cake layer on a platter
  11. Spread with 1 tbsp of marmalade, then spread about ¾ cup frosting over the marmalade.
  12. Top with another cake layer, marmalade, and frosting.
  13. Spread the final cake layer with a thin layer of frosting. (This is the crumb coat; it doesn’t have to be perfect)
  14. Refrigerate for 1 hour, then cover with the remaining frosting.
  15. Swirl some marmalade into the top of the cake.
  16. Refrigerate until ready to serve.

Hot Blooded Orange Stir Fry

Ingredients
  1. 3 Tbs. canola or peanut oil
  2. 1 ½ lbs. flank steak
  3. cut against the grain into ¼ inch strips
  4. ½ of one sweet onion sliced
  5. 1 large carrot cut into matchsticks
  6. 1 sweet red pepper cut into thin 2 inch strips
  7. 2 cups frozen sugar snap peas
  8. 1 cup frozen pre-shelled edamame
  9. 3 green onions sliced diagonally about 2 inches long
  10. Toasted sesame seeds for garnish
  11. Freshly grated orange zest for garnish
Sauce
  1. 2/3 cup Pepperlane Hot Blooded Orange Marmalade
  2. 2 Tbs. soy sauce (or to taste)
  3. 1 tsp. toasted sesame oil
Instructions
  1. Heat oil in wok to medium high; add onion, carrot, and red pepper.
  2. Stir fry for 2 minutes.
  3. Add snap peas and edamame.
  4. Stir fry for 1 minute.
  5. Add steak and green onions; stir fry for one minute more.
  6. Combine sauce ingredients, and pour over stir fry.
  7. Heat just to a bubbly hot.
  8. Transfer to a serving platter.
  9. Garnish with sesame seeds and orange zest.
  10. Serve with hot steamed or sticky rice.
Notes
  1. 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

Vendor Information

  • Store Name: Pepperlane
  • Vendor: Pepperlane
  • Address: Midway, UT
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