Source: National Pork Board

The sweet and tangy flavors from this marmalade makes for a good topper for chops or to serve along side a grilled roast.

Servings

0.5 cup orange juice
0.25 cup cold water
2 tbsp cooking sherry (dry)
0.5 cup Cherries, tart, montmorency, dried
2 tsp grated orange peel
1 cup Jelly, currant (red)
1 tbsp fresh lemon juice
1 tsp dijon mustard
0.5 cup minced onion
1 tsp black pepper
1 pinch salt , to taste

1 In medium saucepan, combine orange juice, water, cooking sherry, cherries and grated orange peel. Bring to a boil, lower heat and simmer for 15 minutes.
2 Stir in jelly, lemon juice, mustard, onion, pepper and salt, cover and refrigerate until serving. Makes about 2 cups.