This marmalade sauce is not to be confused with what we spread on our toast in the mornings, although we do use that marmalade to help us along with this sauce. This sauce will keep for up to a week in a rigid plastic container in the fridge. It is a delectable condiment for all kinds of meats and can be used in sandwiches and many other things. This recipe makes about 200 ml, is a cinch to make and is absolutely worth a try.
• 225 mL beef stock
• 4 tablespoons marmalade
• 2 tablespoons light brown sugar
• 2 tablespoons dark soy sauce
• 2 tablespoons balsamic vinegar
• 2 tablespoons tomato ketchup
• 1 teaspoon fresh thyme, chopped
• Sea salt and freshly ground black pepper
1. Place the stock, marmalade, sugar, soy sauce, vinegar, ketchup and thyme in a small pan.
2. Bring to the boil, then reduce the heat and simmer vigorously for 5 minutes, until the mixture has thickened to a consistency that coats the back of a spoon.
3. Season to taste, then pass through a sieve into a clean pan, discarding the thyme. Reheat gently and use as required.
Yvonne Maffei whips up a tangy and flavoursome mayonnaise for the inaugural Back to Basics column.
Clara has recently returned to work after almost nine years at home with her small children. Finding the time to devote to experimentation in the kitchen is a challenge these days, but cooking is still a pleasure when she has enough time to enjoy it.