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Banner displaying Cook's Pantry Organic Clementine Marmalade and Croissant

Organic

CLEMENTINE

MARMALADE

Organic Clementine Marmalade

Product image displaying a jar of Cook's Pantry Organic Clementine Marmalade

"Made with organic clementines and sweetened with fruit sugar for a less sweet, more balanced tart flavor."

Product of France

Organic
Non-GMO
Vegan

Made in small batches on the Mediterranean island of Corsica from organic clementines, Cook's Pantry clementine marmalade is sweetened with sugar 100% derived from fruit for a taste that is less sweet so you can enjoy the tart flavor of ripe clementines. Perfect on your morning toast or as a filling for pastries.

The clementine is a hybrid between the mandarine orange and the sweet orange. Some believe this hybridization came to exist by accident in the garden of Brother Clement Rodier's orphanage in Algeria. However, there are also many claims that it originated in China due to its nearly identical characteristics to the Canton mandarin, widely grown in Guangxi and Guangdong provinces. The clementine is exceptionally sweet and perfect in desserts. They are a great source of vitamins, fiber and help stimulate detoxification.


Nutrition Facts. Serving Size: 1 table spoon (ninteen grams). Serving Per Container: about twelve. Amount Per Serving. Calories: forty. Total Fat: 0 grams: 0% daily value. Sodium: 0 milligrams: 0% daily value. Total Carbohydrate: 9 grams: 3% daily value. Dietary Fiber: 0g: 0% daily value. Total Sugars: 8 grams: Including 6 grams Added Sugars: 12% daily value. Protein: 0 grams. Percent Daily Values are based on a two thousand calorie diet. Processed in a facility that also processes milk and nuts.

Prep time: 10-15 mins |Cook time: 15 mins |Total time: 25-30 mins |Serves: 4 | Print |

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Clementine Glazed Pork Chops

Prep time: 10-15 mins |Cook time: 15 mins |Total time: 25-30 mins |Serves: 4 |

This recipe is so delicious it tastes lke spring summer winter and fall all in one bite and once you have it you will never make pork chops another way again, so yummy blahh blahhh.
Clementine Glazed Pork Chops

INGREDIENTS

  • 1/4 cup Cook's Organic Clementine Marmalade
  • 1/4 tsp cayenne powder
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 Tbsp olive oil
  • 4 thick cut boneless pork chops

DIRECTIONS

  1. Place clementine marmalade, mustard, vinegar, salt and pepper in small bowl and mix well.
  2. Salt and pepper pork chops. Heat 1 tablespoon olive oil in large skillet over medium high heat. Add pork and cook 5-7 minutes, turn and cook 3-5 minutes more. Turn heat to medium, add marmalade mixture and thyme sprigs, continue to cook until caramelized and pork is done 5-8 more minutes, turning as needed. Remove pork to serving dish, add orange juice and stir until combined, taste - add salt and pepper if needed. Spoon sauce over pork chops and serve immediately.

Prep time: 35 mins Cook time: 20 mins Total time: 55 mins Serves: 2-4 Print |

Illustration depicting a plethora of fresh cooking ingredients

Clementine Crepes

Prep time: 35 mins Cook time: 20 mins Total time: 55 mins Serves: 2-4

This recipe is so delicious it tastes lke spring summer winter and fall all in one bite and once you have it you will never make pork chops another way again, so yummy blahh blahhh.
Clementine Crepes

INGREDIENTS

  • 1 jar Cook's Pantry Clementine Marmalade
  • 2 large eggs
  • 1 cup whole milk
  • 1 cup flour - (all purpose or a blend of whole wheat and white)
  • 2 tablespoons unsalted butter - melted (plus more for pan)
  • Pinch of salt


DIRECTIONS

  1. In a blender or food processor add eggs, milk, flour, butter and salt and blend for 30-45 seconds until mixture is smooth and foamy.
  2. Pour mixture into a bowl and refrigerate for 20-30 minutes.
  3. In a 8-10 inch skillet or crepe pan over medium heat add a little butter and heat. When pan is hot, ladle about a ¼ cup of the batter and tilt pan in a circular motion to distribute evenly.
  4. Cook until golden brown, then flip. Cook another 1 minute. Transfer to a warm plate and serve or keep warm in oven at 170 degrees on a plate, continue cooking remaining crepes and serve all at once with a teaspoon of clementine marmalade.

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