Um...okay. I can't even imagine, but I get the nostalia factor. Quite some time ago, I put toether a slice of dense multigrain with some mascarpone and blackcurrent jam, and was whisked back to when I was tiny and my father made me cream cheese and apricot pineapple jam on wonder bread. :) I’m sure that's just as incomprehensible to others. :)

I 12 when my older brother got married. His wife introduced me to macaroni slathered with catsup and mustard. I loved it. Couldn't dream of eating now.

I can't remember a time when I was ever attracted to sweet with any meat and that continues even now. Pineapple on ham! A No. Worse yet, pineapple on pizza. Or my sisters lovely raisin sauce with ham or pork - cannot tolerate that either ;)

My father used to use ketchup on eggs. I can kind of follow that, very much enjoying salsa on eggs so the tomato or tomatillo base still playing into it.....

If we're having waffles and eggs, I'll eat the egg and part of the waffle first, then add a little real maple syrup to what's left of the waffle. It cannot touch my egg before that's eaten.

Orange Marmalade and Horseradish make a good dipping sauce for coconut fried shrimp.

I often put chutney in sandwiches. And depending on the sandwich filling, maybe mustard or horseradish as well. Marmalade would be a bit too sweet for my tastes but the concept is similar.

Marmalade, mustard and salami sounds good to me. It's not a million miles away from gammon glazed with marmalade and mustard, which is a classic. They both go well with fatty, porky flavours.

Mostarda di Cremona vibes.

Reminds me of the first time I had honey mustard on a cheddar cheese sandwich. I loved it as a kid back then.

I used to make baked chicken cooked with a glaze of apricot preserves and mustard.

Some Italian friends visiting at Thanksgiving were perplexed by cranberry sauce chanting “marmalade and meat!” feeling that it was beyond unbelievable.

Cumberland sauce includes currant jelly and dry mustard, but it is English, so there’s that to be factored in.

Lisaam, Mostarda di Cremona is a classic accompaniment for meat in Italy. It a beautiful candied fruit shot through with pepper and mustard.

https://www.amexessentials.com/mostarda-di-cremona-italian-mustard-recipe/

"but it is English, so there’s that to be factored in."

Care to expand?

Sounds yummy to me. If I don't have chutney in for samosas, I'll add Indian spices to marmalade or jam to eat with it.

Just careless snarkiness, @floraluk2, apologies:)

😁 I'd better not give my honest opinion of some of the recipes I see here.

...

The condiments don't matter here because I wouldn't get past the bologna part. :)

”Or my sisters lovely raisin sauce with ham or pork…”

Makes me think of my aunt’s ham balls with cherry sauce that my siblings and I dreaded.😝

A favorite cracker spread from childhood is cream cheese mixed with pineapple and chopped pecans, with curry mixed in. We also like apricot jam and tabasco brushed into grilled chicken.

My taste is similar to that of morz8 - Washington Coast. I never liked anything sweet with meat, and I make a point of never buying honey baked ham for that reason.

Once in a Persian restaurant I ordered chicken with cherries, and it was inedible. I avoid any Moroccan dishes that have raisins or any kind of fruit.

I like cranberry sauce, but I eat it separately from turkey. I never had jelly on sandwiches as a child and ate my peanut butter sandwiches plain - the way I liked them. I will use maple syrup on waffles and pancakes, but often I eat them without it. I will also make lingonberry crêpes for breakfast, on occasion.

I'm trying to think of any food from my childhood that I have nostalgia for, but I can't think of any at the moment. My favorite foods then were salads and vegetables. I guess if anything, I might be nostalgic for fried okra or fried squash, and maybe hush puppies.

Lars, the cranberry sauce helps kill the taste of the turkey. But, I'll eat the lingonberry crepes anyday anytime.

Most of the time I'm with Gardengal in that I enjoy it all.

Pineapple Glaze for Ham

1/4 cup unsweetened pineapple juice (drained from can of pineapple)

1/2 cup packed dark brown sugar

1 tablespoon cornstarch

1/2 teaspoon ground ginger

Combine all ingredients in saucepan and bring to boil, stirring constantly until mixture thickens.

Can use on whole, half or ham slice. Cook ham until almost done and add glaze the last 15 to 30 minutes You can put the pineappe slice on the ham, before glaze, or use it in Pineapple Upside Down Cake.

I like eating jam on cold pork sausages.

I’ll pretty much try anything.

Try them with marmalade! Even better. 😉

Hot marmalade comes pretty close to the classic bigarade sauce. I often use marmalade or apple jelly in pork gravy. I add mint or red currant jelly to gravy for lamb. I put blackberry jelly in a venison casserole. Red currant jelly is a classic accompaniment to cold cuts, as is Rowen jelly. Figs with cheese. Cheese with apple pie. Membrillo with cheeses.

The only time I didn't like a fruit meat combo was Birnen, Bohnen und Speck in North Germany. It might have been ok braised but the whole lot was just boiled up together. But maybe I just had it badly made. I'd be happy to try it again. There's good reason these combos are classics in many cuisines.

Please remember that everybody's senses are different. Some people sense sugar as a smack across the face, while others will taste the same portion of food and think the sweet is a pleasant undertone. Too much salt makes me nauseous (like eating a big pretzel without brushing almost all the salt off). Others crave and relish the salt. Some perceptions are genetic, like the enzyme or not for the soapy cilantro taste, or the receptors that sense "poison" in nightshades and some other leafies. Some love the "brightness" of acid, and for others it ruins the food. And for some, there are perfectly fine things which we sense in the way the majority do, but which just don't taste good to us, whereas others adore them.

We all have our perceptions and druthers. Let's not drift into negativity toward those who have different perceptions of our favorite things than we do, but value the differences that make these discussions worthwhile to begin with.

<Seems like more than a few unsophisticated palates out there missing out on some incredible taste combinations. And that's too bad.>

No need to worry about what you think someone else is missing out on. It has absolutely nothing to do with being unsophisticated - it has to do with a matter of taste, and as you admitted, everyone's palate is different. There is no reason for everyone to like everything. Personally, I never criticize or try to insult someone for not liking something. I am very accepting of differences in taste and preferences.

I happen not to like most Moroccan food, but there are plenty of other cuisines that I love, and so I do not feel that I am missing out, just because I dislike most sweet/savory combinations, including many of the ones that you listed. I do not dismiss sweet/savory combinations without tasting them first, and there are a few that I can stand eating, but most not. And it is not because I haven't tried them.

Lars, I agree!

I don’t think it has anything to do with ”sophisticated” and I think that was a poor choice of words. People like what they like.

I purposely avoid sweet and savory combos. One of my pet peeves about a lot of southern food is the odd need to add sugar or something sweet to everything. Sweet relish in potato salad or deviled eggs. Brown sugar or molasses in BBq sauce to smear on smoky savory bbq meat. Not ot my liking at all. And I do not like fruit in savory dishes either, any more than I would like a chunk of broccoli in a cupcake. Just not a good idea to me. I like flavor to be intense, I like very savory and very salty OR very very sweet. But I have never claimed or aspired to be sophisticated so...

I like mustard on salami sandwiches. Bologna too.

Amy, you just described everything my husband and I like. I also have a broccoli muffin I adore.

I am glad you both enjoy such things! Not for me though.

A while back I got into a conversation about orange Marmelade; I remembered not loving it as a child but hadn’t had it in years. So I bought a jar of Bonne Maman, tried it and have been conflicted. I don’t exactly love it but it’s almost like it’s something I could grow to like more? Anyway, the jar has sat in the fridge half empty for at least several weeks.

Fast forward to this thread. Sounded not disgusting to me, so last night I bought some hard salami. I fell asleep last night and woke up this morning debating which mustard to use. I finally decided on Colman’s. Whole wheat English muffins, mustard on one side, Marmelade on the other, salami rolled up in between.

Dude!!! Not only is it not disgusting, it’s absolutely delicious! If it weren’t for the sad fact that I just finished the mustard, I’d be eating a second right now. Those Colman’s jars are far too small, but it played off the Marmelade so well that I don’t want to try another mustard. Oh well, at least I know what’s for lunch a bit later! Thanks Dave!

Good for you giving it a go. Sounds tasty.

But ...you shouldn't need to keep proper marmalade in the fridge. Was it low sugar?

Try them with marmalade! Even better. 😉

I have. Whatever is in the house I will use.🙂 I think I prefer jam, though. Either is good!

Floral, it’s not proper it’s French. Jar says to refrigerate after opening. Don’t know if you’ll be able to open the US site.

https://www.bonnemaman.us/orange-marmalade-13-oz.html

Oh dear, French marmalade. Aka oxymoron preserves.😉

Floral, my father kept his good Scottish marmalade in the fridge. Necessary here. Jams and similar preserves—full sugar—will get moldy in the cupboard once opened, and homemade/processed sometimes mold unopened, which is one reason I don't care for gifts of homemade. I figure if it molds unopened it must be improperly sterilized or sealed. A lot of people natter about sugar is a preservative and it's fine, but mold is not fine... As you said a short time ago, way different climates. I don't know about other regions of the USA, but here the ”American sized” fridge is necessary because jams, condiments, root vegetables, etc., all need to be refrigerated, not just the fresh foods.

Giggles about the oxymoron, but my favorite commercial jams (not marmalade) are the low sugar French and Italian ones, and when I've made jam (fridge, not canned, though I once canned kumquat mamalade) I've used French recipes. Since it's going in the fridge anyway...

Yes, the climate would make a difference. I make my own marmalade so have little experience of bought products. We just put it in the cupboard after opening and it doesn't go mouldy. And it isnt canned either. There is no tradition of home canning jams and jellies here. We just make them and pour into sterilized jars. Traditional 50/50 jams keep fine.

" Oh dear, French marmalade

Oh dear, any marmalade.

I too prefer the Bonne Maman product line.

bragu, every time I read the heading to this thread I think of the Canadian show ”Moosemeat and Marmalade”

https://moosemeatandmarmalade.com

Jezebel sauce anyone? Pineapple preserves, apple jelly, horseradish, etc. https://www.southernliving.com/jezebel-sauce-7253385

Lars, you could not have grown up in TX without encountering Jezebel sauce for the ham.

I have orange marmalade and mustard in the fridge. Now, I’m going to get some salami. I’ve got to try this! Vote: baguette or Sara Lee’s Whole Wheat White bread?

We have another fan! I was telling my wife about it, she said it sounded awful but she was curious. So I made her a club cracker sandwich. “The mustard is a little strong for me but it’s absolutely delicious!”

bbstx - I vote for baguette!

I bought more salami, another jar of marmalade, and two jars of Colman’s. All set for another day!

Haven’t made it to the grocery yet to get hard salami and Colman’s, so I tried it with ham and dijon. I’m withholding judgment until I have the proper ingredients. But I now have construction questions:

-what is the mustard to marmalade ratio?

- do you mix the mustard and marmalade or do you put mustard on one side and marmelade on the other?

That doesn’t sound positive thus far! Meanwhile I had three muffin sandwiches for lunch and am fortunately out of salami! I use a thin but solid smear of mustard (Colman’s is strong) and about a “normal amount” of Marmelade, as if there was nothing else on it.

ps It’s my phone that keeps capitalizing Marmelade for some reason not me, I’m just too lazy to correct it.

Creole Lady Marmalade?

😂😂😂