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; 0.2 g total fat; 0.1 g saturated fat; 4 mg sodium. 51 mg potassium; 7.7 g carbohydrates; 0.1 g fiber; 7 g sugar; 0.2 g protein; 53 IU vitamin a iu; 12 mg vitamin c; 7 mcg folate; 6 mg calcium; 3 mg magnesium;