This is another recipe from Irish Chef Neven Maguire. He serves this sauce in his restaurant with Duck Confit, but I have found that this sauce is wonderful on any type of poultry or fish. I have even served it spooned over pork tenderloin. The sauce will last for a week or two in the refrigerator and can be made ahead to serve with roast chicken, pork, lamb or whatever!
MARMALADE SAUCE
8 oz beef stock
4 tablespoons marmalade
2 tablespoons light brown sugar
2 tablespoons dark soy sauce
2 tablespoons balsamic vinegar
2 tablespoons tomato ketchup
1 tablespoon Cointreau Liqueur
1 teaspoon chopped fresh thyme
sea salt and pepper
Put everything but the salt and pepper in a small sauce pan, bring to a boil, the simmer for 5 minutes until thickened so that the sauce coats the back of a spoon. Season with salt and pepper to taste, then pass through a sieve into a clean pan, discarding the thyme. Reheat gently and use as required.
Leave a Reply