Orange Marmalade Glaze

Orange Marmalade Glaze

A citrusy, glossy glaze that turns simple marmalade into a sticky, spoonable finish.

Total 15 min Makes 16 oz Calories 70/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher

Allergens

Dairy

This glaze simmers orange marmalade with a splash of vinegar and a touch of mustard until it thins into a glossy, brushable sauce. It works well over baked ham, roasted chicken, salmon, or carrots, adding bright citrus sweetness with a hint of tang. Make it ahead and warm gently before brushing onto meats or vegetables.

Ingredients

  • 1 1/2 cups orange marmalade
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon unsalted butter
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/8 teaspoon crushed red pepper flakes

Method

  1. Combine the orange marmalade, apple cider vinegar, Dijon mustard, butter, ground ginger, salt, and red pepper flakes in a small saucepan.

  2. Set the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally to melt the butter and dissolve the marmalade.

  3. Reduce the heat to low and simmer, stirring often, until the glaze thins slightly and turns glossy.

  4. Remove from heat and let cool slightly before brushing onto meats, poultry, or vegetables, or transfer to a jar for later use.

Rate this recipe

★ 3.9 (1)

Orange Marmalade Glaze

This glaze simmers orange marmalade with a splash of vinegar and a touch of mustard until it thins into a glossy, brushable sauce. It works well over baked ham, roasted chicken, salmon, or carrots, adding bright citrus sweetness with a hint of tang. Make it ahead and warm gently before brushing onto meats or vegetables.

15 min 16 oz 70 cal

Ingredients

  • 1 1/2 cups orange marmalade
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon unsalted butter
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/8 teaspoon crushed red pepper flakes

Method

  1. 1

    Combine the orange marmalade, apple cider vinegar, Dijon mustard, butter, ground ginger, salt, and red pepper flakes in a small saucepan.

  2. 2

    Set the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally to melt the butter and dissolve the marmalade.

  3. 3

    Reduce the heat to low and simmer, stirring often, until the glaze thins slightly and turns glossy.

  4. 4

    Remove from heat and let cool slightly before brushing onto meats, poultry, or vegetables, or transfer to a jar for later use.