You can make some nice orange marmalade muffins.
Dice a jalapeno as small as you can get it, and mix with a few spoonfuls of your orange marmalade. Pour it over a block of cream cheese, lowfat cream cheese or Neufchâtel cheese or brie. Serve with crackers (and lots of napkins.)
If you’re not into jalapenos, then just pour the marmalade over the cheese and go to town with it.
Also delicious with curry powder mixed in the marmalade.
You can mix it with cream cheese (about two parts cheese to one part marmalade) and make a good cake frosting. Add some sugar is you like it sweet.
I’m out of sugar.
You don’t know any cute, four-foot tall talking bears with a penchant for misunderstanding things and getting into well-meaning blunders, do you?
Quick-and-dirty orange liqueur:
Boil one cup of water, stir in about half a cup of marmalade(*) until it dissolves, and let cool. Put in a jar with a teaspoon of real vanilla extract and two cups of brandy. Shake it up a couple of times a day for two or three days, strain, and sip.
- I use Seville orange marmalade, which some people find too harsh. You could use sweet marmalade if that’s what you have, or add some other sweetener if you like. (Maybe honey?)
What an interesting thread this turned into. Thank you all very much.
I can’t wait to try several of these. I may even have to buy another jar.
I think I’ll go back to my blueberry simply fruit for my toast. 
Thanks again.
Actually, you can ignore toast: I used to take marmalade sandwiches to school with thick brown slices.
Here’s a google for the pudding mentioned above, more traditional Scottish/English than the sunnier lands where the fruit grows.
Perhaps honey would be a suitable substitute.
Did this. Loved it!
Husband liked it too and has already made plans to use the marmalade on other meat.
Now I need to decide what to try next.
Thanks for the suggestion.
I usually use ginger marmalade but orange would work nicely as well I would think.