I’m a marmalade lover, and this one — from Brins, a small Brooklyn company that makes unusual flavors, including banana — has intriguing allure. A dulcet riff on preserved lemons, with a musky hint of saffron, it’s fine as is, but the website suggests using it in marinades for Easter lamb and Moroccan lemon chicken, and pairing it with Uplands Pleasant Ridge Reserve, one of my favorite cheeses. Or swirl it into rice pudding. Candice Ross, an architect and the company’s owner, is originally from New Orleans. “Brin” means “a little bit” in Cajun French.
Lemon Saffron Marmalade, $8.99 for 7.5 ounces, $9.99 in a decorative jar, brinsjam.com.
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