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Mandarin Pumpkin Marmalade
Part Number 6793
Mandarin Pumpkin Marmalade
Mandarin Pumpkin Marmalade
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9 oz. Mandarin and early pumpkin marry into the perfect combination of texture and silkiness. Great over cheese for a sweet appetizer or with fresh fruit. Heat and spoon over ricotta filled crepes. Whip into cooked yams or squash with butter and cream and bake into a souffle. A must for every pantry.
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  • Mandarin Pumpkin Marmalade
    Mandarin Pumpkin Marmalade
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    Mandarin Pumpkin Marmalade
    Mandarin Pumpkin Marmalade
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    Mandarin Pumpkin Cinnamon Rolls
    2 sheets puff pastry, 17.3 oz
    1/2 cup walnuts, chopped
    9 oz Earth & Vine Provisions
    Mandarin Pumpkin Marmalade
    3 tablespoons butter
    2 tablespoons sugar
    2 teaspoons cinnamon
    You will need a 9x9 inch baking dish

    Cooking Instructions
    Preheat oven to 400 degrees. Thaw puff pastry according to package directions. Unfold
    thawed pastry sheets and spread 1/2 jar of Mandarin Pumpkin Marmalade (per sheet)
    over entire surface, sprinkle half of the walnuts and roll gently. Repeat with next sheet.
    Cut rolls in half and cut each half into 3 even rounds. Melt 1 tablespoon of butter in the
    bottom of a 9x9 inch baking dish and swirl around to coat evenly. Place rolls in the
    buttered pan, pour 2 tablespoons melted butter over rolls. Mix together sugar and
    cinnamon and sprinkle on top of rolls. Bake for 30 minutes or until lightly golden on
    top. Yields 12 rolls
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