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Marmalade Sauce

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Marmalade Sauce

Our quick and easy fruity marmalade sauce is a fantastic alternative to creamy custards and similar sweet sauces. It makes a great accompaniment to our Christmas puddings but can also be served with steamed sponge puddings too at any time of the year.
Course Dessert, puddings
Cuisine British, European


Ingredients (makes approx. 400ml)

  • 150 ml Water
  • 1-2 tablespoons cornflour depending how thick you would like the sauce to be
  • 2 tablespoons sugar
  • 3 tablespoons Italian Wild Lemon marmalade
  • 3 tablespoons Vintage Thick Cut Orange marmalade
  • 30 ml Orange juice
  • 15 ml Lemon juice
  • 50 g Butter
  • 3 tablespoons Rum
  • tablespoons Brandy


  • Pour 50ml of the water into a small saucepan, sprinkle in the sugar and cornflour and blend, using a wooden spoon, until smooth.
  • Add the remaining 100ml water to the pan plus the lemon marmalade, orange marmalade and the citrus juices. Cube the butter and add it to the pan.
  • Cook the sauce over medium heat, stirring constantly, until the ingredients combine and thicken.
  • Take the pan off the heat, stir in the rum & brandy and serve the sauce.

Serving suggestions


Expert Tips
• Don’t forget to stir the sauce constantly as it cooks to ensure that lumps do not form.
• To make this sauce dairy-free simply swap the butter for a dairy-free alternative.
• Swap the thick cut Vintage marmalade for our Sicilian Blood Orange marmalade to create a less chunky sauce.
• Use just 1 tablespoon of cornflour for a relatively loose sauce and up to 2 tablespoons for a thick sauce.
• You can reduce the quantity of alcohol used too – just replace the quantity like for like with a little extra water.
• To make this sauce in advance follow the instructions then pour it into a bowl, cover with food wrap and leave to cool. Refrigerate for up to 72 hours then reheat gently in a pan, stirring constantly.
Vintage Think Cut Orange Marmalade (340g)
Italian 'Wild Lemon' Marmalade (215g)
Keyword Christmas puddings, sweet sauces

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