Orange Marmalade Glaze
A deep golden hue of stickiness with a coy glossy sheen that says hello to the festive season. This is a versatile and easy Orange Marmalade Glaze recipe that can be boiled up in minutes and can coat anything that you enjoy from fish to veg and tofu.
I can see it on a table over the festive season perhaps napping a piece of salmon as I did or a gammon steak, a block of firm tofu and even a whole halloumi baked in the oven with the orange marmalade glaze. I was thinking of adding a few tablespoons to roasted parsnips, sweet potatoes or a halved hasselback butternut just at the end of the cooking process.
The glaze can be made ahead and stored in the fridge, although it is so easy and made in less than 10 minutes, I would make it on the day.
I am always shy to feature at your festive table. For me Christmas should feature all your accumulated Christmas memories and traditions, from your Gran’s this or your mum’s, aunt’s, cousin’s, friend’s recipe for that. But sometimes a little side of something new over the festive period is fun and adds a talking point. Who knows this could be a new tradition to be carried forward to the following year.
Summertime cooking: I held back a piece of the salmon with the glaze and had a taster cold and it was really good. So good in fact, that the extra piece I wanted to try and turn into a salmon sandwich the next day, was enjoyed as seconds by my family and not a morsel remained. So if you are in the South Hemisphere this is a great glaze to use for cold dishes too.
We always enjoy a dipping sauce with most meals, so I added equal quantities of wonderfully thick Greek yoghurt to the 6 tablespoons of the glaze (cold) and it was perfect. If you were serving any left over festive meats or veg this would make a wonderful base to a wrap or sandwich too.
I was thinking of taking the glaze one step further and trial it as a salad dressing adding a few tablespoons to a vinaigrette but we ate it all! So there is an idea for you to try.
I made what I thought was a small potful, but this glazed a half a side of salmon around 800g of salmon and can easily coat two sides. You can of course halve the recipe.
- 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
- In a little bowl, mix the cornflour and the water together, set aside.
- 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.
- Working very quickly, add the cornstarch water and mix very quickly.
- If the mixture forms lumps, work them out with the wooden spoon.
- Cook until the sauce is thickened and has a sheen to it.
- Set aside and cool slightly, if you are short of time, pour the mixture into a wide brimmed bowl.
- Add half of the sauce over your chosen ingredient and reserve the other.
- Being careful not to cross contaminate if you are napping a piece of raw fish.
- Add a good layer of glaze, it will roll off while cooking, baste every now and again.
- Add more to build a good layer.
- I baked the salmon in a hot 220 degree Celsius oven.
The recipe can be halved or doubled.
- 4 tablespoons Yogurt
- 4 tablespoons Orange Marmalade Glaze
- Mix and enjoy
a base to a wrap
a dip for sausages
a festive crudités dip for carrots, celery and cucumber
a dip with crisps or sweet potato fries