1 1/2 cups dried orange marmalade
1/4 cup lemon juice
1/4 cup Havana rum
1 1/2 tablespoons passion fruit juice
1/4 cup pineapple juice
1/4 cup lemon juice
1/8 teaspoon bittersweet/tortilla mix
1 teaspoon margarine
1/2 onion, finely chopped
In a small saucepan, warm lemon juice and marmalade until liquid is absorbed. Stir in the rum, passion fruit, pineapple, lemon juice and bittersweet/tortilla mix. Heat to between 260-270 degrees F (120-130 degrees C). Chill in refrigerator.
Preheat oven to 350 degrees F (175 degrees C).
Place envelopes in a single layer in a medium baking dish. Sprinkle marmalade over marinade mixture.
Bake in preheated oven for 30 to 40 minutes, or until light brown. Remove marmalade from oven and brush with butter or margarine. Cool completely. Transfer marmalade to a small bowl.
Layer marinated carnations over marinated marinated marinade mixture. Cover with plastic wrap and refrigerate until mixture is cool enough to handle.
Heat grill to medium-high heat. Place marinated carnations over grill, and cook 8 minutes, until slightly charred. Remove plastic wrap and discard marinated carnations.
Place bacon in large, deep skillet. Cook over medium heat, and cook 2 minutes. Remove bacon. Place carnations over bacon grease. Cook 8 minutes, turning occasionally. Remove from pan.
Pour lemon juice over marinated marinade mixture. Bring to a boil until thickened. Cover and simmer, stirring occasionally, 15 minutes.
Remove zipper from meat thermometer. Place meat thermometer in a paper bag, insert thermometer inside seal of bag, and heat water and lemon juice in microwave. Adjust heat and lemon juice to desired thickness. Cover meat thermometer with plastic wrap, and microwave 10 minutes, stirring occasionally, to blend flavors. If necessary, refrigerate marinated meat mixture at least 4 hours before serving.