Anyone who loves canning knows it's easy to end up with more jars of preserves than you know what to do with. That's because filling jars with homemade jams, jellies, pickles and chutneys is just so addictive! To make the most of my homemade preserves, I love to incorporate them into my cooking as often as possible, like these baked chicken drumsticks made with a quick and delicious marmalade sauce. With some rice and steamed veg, this makes a satisfying weeknight supper. And leftover drumsticks are great cold in packed lunches.
Other preserves I like to work into my cooking include chutneys and relishes. They brighten many dishes that need a little flavour boost. Even fruit jellies like grape and apple work nicely to add a touch of sweetness to slow-cooked meats.
Are you using preserves like marmalade in your cooking? I'd love to hear your ideas! Leave a comment below about the creative ways you make the most of what's in your canning jars.
Marmalade Baked Chicken Drumsticks
Makes 4 servings
a splash of vegetable oil
3 lb (1.4 kg) chicken drumsticks (about a dozen)
1/2 cup (125 mL) orange marmalade
1/4 cup (60 mL) cider vinegar
3 garlic cloves, minced
1 tsp (5 mL) grated fresh ginger
1 tsp (5 mL) cornstarch
1/2 tsp (2 mL) salt
1 lemon, sliced into rounds
2 green onions, chopped
Preheat the oven to 350°F/180°C. Heat the oil in a frying pan over medium-high heat. Add the drumsticks to the hot pan, cooking 4 to 5 minutes a side to brown (you may prefer to do this in 2 batches to avoid crowding the pan).
Meanwhile, in a medium bowl, whisk together the marmalade, vinegar, garlic, ginger, cornstarch and salt.
Arrange the drumsticks in a large casserole or baking dish. Pour the marmalade sauce over the drumsticks. Tuck the lemon slices around the drumsticks. Bake for 30 to 35 minutes until the chicken is fully cooked and the sauce is bubbling. Sprinkle with the green onions to serve.
Do you have a favourite dish made with marmalade? Leave a comment and share your recipe links!