Orange lovers rejoice! This tangy-sweet sauce is delicious over pancakes, waffles--even vanilla frozen yogurt. Source: EatingWell Magazine, March 1998

Patsy Jamieson


Ingredient Checklist


Instructions Checklist
  • Bring orange juice to a boil in a medium saucepan. Reduce heat to medium and cook, uncovered, until reduced by half, 20 to 30 minutes. Add marmalade and brown sugar; return to a simmer, whisking until smooth.

  • Mix cornstarch with water in a small bowl; add to sauce and cook, whisking, until slightly thickened, about 1 minute. Remove from heat and stir in butter and vanilla . Let cool slightly; serve warm.


Make Ahead Tip: Cover and refrigerate for up to 4 days.

Nutrition Facts

32 calories; total fat 0.2g; saturated fat 0.1g; cholesterolmg; sodium 4mg; potassium 51mg 1% DV; carbohydrates 7.7g 2% DV; fiber 0.1g; sugar 7g; protein 0.2g; exchange other carbs 1; vitamin a iu 53IU; vitamin c 12mg; folate 7mcg; calcium 6mg; ironmg; magnesium 3mg; thiaminmg.