PINEAPPLE MARMELADE RECIPES

Steps:

• Before you start making the sauce, you should prepare all the ingredients. Juice the 4 oranges and the lemon. Do not throw away the orange peels, because you will also need the zest from two of them. It is very important that you only zest the part that is orange in colour, since the white part has a more bitter taste and will alter the finished product. Remove the butter from the refrigerator and let it come to room temperature.
• Then take a saucepan or pot, add the sugar and the 4 tablespoons of water, and heat it over high heat. Remember that tablespoon refers to a specific kitchen measure.
• When the sugar has dissolved, lower the temperature to medium heat. Then pour the orange juice, the lemon juice, and the salt and pepper to taste. Stir it occasionally, and when all the ingredients are mixed together, add the orange zest.
• Next, add the orange marmalade and the white wine. The wine is optional, and if children will be having this homemade orange sauce, it is better to omit it. If you don't have orange marmalade, you can use chicken stock, although the flavour is not as intense.
• While the ingredients are being combined, in a separate container, mix the flour and butter and add them to the orange sauce. Stir from time to time and let it cook until all the ingredients are well-blended.
• When the sauce has taken on the right texture, you can remove it from the heat and serve it. If you use orange marmalade, you will get a creamier consistency than if you opt for the broth. As you can see, preparing this delicious orange sauce is a very simple task. If, for example, you want to season the chicken, once it is cooked you can place it in the pot of sauce so that it can soak up its flavor and take on a stronger scent.

Steps:

• Combine chicken, BBQ sauce, orange juice and soy sauce in the pot and stir to combine.
• Secure the lid, making sure the vent is closed.
• Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 5 minutes.
• When the time is up, quick-release the remaining pressure.
• Carefully remove the chicken from the pot to a cutting board and cut into bite-sized chunks.
• Remove 1/4 cup of cooking liquid and mix with cornstarch.
• Stir cornstarch slurry, chicken and orange marmalade into the pot for 5-6 minutes until sauce has thickened, returning to SAUTE mode as needed.
• Serve over cooked rice garnished with green onions and sesame seeds.