On 8/6/2017 8:04 AM, Bruce wrote:

>> Also consider a bit of orange marmalade.
>> That's good with poultry but only in tiny amounts.
>> First time I tried it with chicken, I put too much on
>> and it overpowered the dish.
>
> We were given a jar of orange marmelade recently and I've taken it
> upon me to eat that. I appreciate what's nice about orange jam/jelly,
> but why would you put the nasty, bitter skin of the orange in there?
> I'm slowly getting through it, but I keep trying to pretend that the
> slithers of skin aren't there. Very strange.
>

I don't eat it either, but I keep a jar on hand to use in a glaze.
Putting on buttered toast is nasty, IMO.