A watercolour of browned diagonal frankfurter pieces glossy with dark amber marmalade glaze
Generated with OpenAI gpt-image-1
Adapted from Sweet-glazed sausages

Marmalade-glazed frankfurters

An established dish converted to shelf-stable ingredients. Every substitution is documented below.

How long it keeps

About 6 months, set by Marmalade.

Indicative, for planning a build before you buy. The answer for a pack you already own is the best before date printed on it, and that only holds if it has been stored as the label says.

Serves
2
Burners
1
Pans
1
Water
0.05 L
Active
8 min
Total
10 min

Ingredients

Ten minutes, and the glaze is three cupboard things stirred together.

  1. Drain and dry the frankfurters. Cut into thick diagonal pieces.
  2. Hot pan, oil, frankfurters in one layer. Three minutes untouched, then turn. You want blistered and split, not warmed.
  3. Marmalade, mustard and vinegar stirred together in a mug.
  4. Heat right down, glaze in. Turn the pieces through it for two minutes until it goes sticky and coats them.

Low heat for the glaze. Marmalade is mostly sugar and it burns to bitterness in seconds over a high flame.

Serves 2 with flatbread or plain rice.

What this was adapted from

Sweet-glazed sausages: the German and American pairing of cured pork with a fruit glaze

  • apricot or redcurrant glaze → marmalade thinned with mustard and vinegar

    A proper glaze is fruit, sugar and acid reduced together. Marmalade already is that, and its bitterness from the peel stops the glaze being simply sweet -- which is the failure mode of the jam version.