Posted by: marthabernie | June 22, 2014


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!


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.

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