Orange Marmalade Glaze
Preparation time
Cooking time
Total time
A versatile glaze that can be enjoyed with a pieces of salmon, baked halloumi, butternut or tofu.
Recipe type: Sauces & Dressings
Cuisine: British
Servings: 8
  • ½ cup orange juice fresh (+-2½ oranges)
  • ¼ cup lemon juice (+-2 lemons)
  • ¼ cup orange marmalade (fine cut)
  • 3 tablespoons soya sauce
  • ¼ cup dark muscovado sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon water
  1. In a little bowl, mix the cornflour and the water together, set aside.
  2. Boil everything (except the cornstarch and water) for a few minutes, until the sugar has melted, stirring constantly with a wooden spoon so be careful the sauce mixture is very hot.
  3. Working very quickly, add the cornstarch water and mix very quickly.
  4. If the mixture forms lumps, work them out with the wooden spoon.
  5. Cook until the sauce is thickened and has a sheen to it.
  6. Set aside and cool slightly, if you are short of time, pour the mixture into a wide brimmed bowl.
  7. Add half of the sauce over your chosen ingredient and reserve the other.
  8. Being careful not to cross contaminate if you are napping a piece of raw fish.
  9. Add a good layer of glaze, it will roll off while cooking, baste every now and again.
  10. Add more to build a good layer.
  11. I baked the salmon in a hot 220 degree Celsius oven.
This will glaze an 800g sides of salmon and make a 180ml bowl of yogurt marmalade sauce.
The recipe can be halved or doubled.
Recipe by Marissa's Recipes & Ideas at