Cooking with Marmalade

My Mom found this one in an old Bon Appetit This is an old post of mine.

1 cup orange marmalade
1 cup dijon mustard
1/4 cup honey
1 T curry powder
1T fresh lemon juice
I use 3-4 boneless skinless breasts. Recipe calls for a whole chicken, quartered, skin removed.
1/2 t salt

I don't measure all of this exactly and I was out of marmalade this week, so I used mayhaw jelly and jezabel sauce which was darn good.

Simmer the first 5 ingredients for about 5 minutes, stirring constantly. Cool.

Brush chicken with some of the sauce and let sit about an hour. Sprinkle with salt.

Basically, from here, you grill them and I baste a few times.

You could put this sauce on pork or shrimp as well. I had grilled fresh pineapple and grilled asparagus with it.