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Marmalade Sauce
Our quick and easy fruity marmalade sauce is a fantastic alternative to creamy custards and similar sweet sauces. It makes a great accompaniment to our Christmas puddings but can also be served with steamed sponge puddings too at any time of the year.
Ingredients
Ingredients (makes approx. 400ml)
- 150 ml Water
- 1-2 tablespoons cornflour depending how thick you would like the sauce to be
- 2 tablespoons sugar
- 3 tablespoons Italian Wild Lemon marmalade
- 3 tablespoons Vintage Thick Cut Orange marmalade
- 30 ml Orange juice
- 15 ml Lemon juice
- 50 g Butter
- 3 tablespoons Rum
- 1½ tablespoons Brandy
Instructions
- Pour 50ml of the water into a small saucepan, sprinkle in the sugar and cornflour and blend, using a wooden spoon, until smooth.
- Add the remaining 100ml water to the pan plus the lemon marmalade, orange marmalade and the citrus juices. Cube the butter and add it to the pan.
- Cook the sauce over medium heat, stirring constantly, until the ingredients combine and thicken.
- Take the pan off the heat, stir in the rum & brandy and serve the sauce.
Serving suggestions
- Try this fruity marmalade sauce with any of our Christmas puddings. It’s particularly well suited to the Whisky Cream or Chocolate and Ginger puddings.
Notes
Expert Tips
• Don’t forget to stir the sauce constantly as it cooks to ensure that lumps do not form.
• To make this sauce dairy-free simply swap the butter for a dairy-free alternative.
• Swap the thick cut Vintage marmalade for our Sicilian Blood Orange marmalade to create a less chunky sauce.
• Use just 1 tablespoon of cornflour for a relatively loose sauce and up to 2 tablespoons for a thick sauce.
• You can reduce the quantity of alcohol used too – just replace the quantity like for like with a little extra water.
• To make this sauce in advance follow the instructions then pour it into a bowl, cover with food wrap and leave to cool. Refrigerate for up to 72 hours then reheat gently in a pan, stirring constantly.
• Don’t forget to stir the sauce constantly as it cooks to ensure that lumps do not form.
• To make this sauce dairy-free simply swap the butter for a dairy-free alternative.
• Swap the thick cut Vintage marmalade for our Sicilian Blood Orange marmalade to create a less chunky sauce.
• Use just 1 tablespoon of cornflour for a relatively loose sauce and up to 2 tablespoons for a thick sauce.
• You can reduce the quantity of alcohol used too – just replace the quantity like for like with a little extra water.
• To make this sauce in advance follow the instructions then pour it into a bowl, cover with food wrap and leave to cool. Refrigerate for up to 72 hours then reheat gently in a pan, stirring constantly.