This sauce is made in just a few minutes and is incredibly versatile. Use your favorite marmalade and add the alcohol that best suits the flavor. Guaranteed to elevate any dessert! Serve over vanilla ice cream, cake, pancakes, or poached fruit, with some Greek yogurt.

INGREDIENTS — FOR 4 PEOPLE

• 1 tablespoon butter
• 3 tablespoons of your favorite marmalade
• 2 oranges
• 1 lemon
• 1 tablespoon dark muscovado sugar
• 2 tablespoons Cointreau, Grand Marnier, whiskey, or dark rum (with Bitter Orange Marmalade/Tutti Fruity Marmalade), or Limoncello (with Lemon Marmalade)
• 1 teaspoon cornstarch

PREPARATION

Squeeze the oranges and lemon and set the juice aside. Put the cornstarch in a small cup, add a teaspoon of cold water, stir well, and set aside.

Melt the butter in a small pan until it gently sizzles. Add the marmalade and stir for about a minute while the pan is on the heat. Add the fruit juice, sugar, and alcohol and let everything simmer gently for a few minutes.

Add a tablespoon of the hot sauce to the cornstarch and stir well. Pour the cornstarch and hot sauce mixture into the sauce in the pan and stir well. Let the sauce simmer gently for a few more minutes.

Remove the pan from the heat and pour the sauce into a jug. Serve as desired. I personally like to serve the sauce lukewarm. To reheat, put the sauce back in the pan and gently warm it over low heat.

Recipe from: Marmalade: A Bittersweet Cookbook by Sarah Randell

A delicious, warm bite. Serve alongside other snacks, such as cheese and nuts, and especially with warm snacks like baked camembert.

INGREDIENTS — SERVES 4-6

• 16 chipolata sausages
• 2 tablespoons of your favourite marmalade (finely chop larger pieces of peel)
• 4 generous pinches of ground cinnamon
• 4 generous pinches of ground cumin
• 2 teaspoons harissa

PREPARATION

Preheat the oven to 200 °C / fan 180 °C / gas mark 6.

Line a small roasting tin with baking paper. Place the sausages in it and roast for 15-20 minutes, or until lightly golden brown. Turn them halfway through. Meanwhile, mix the other ingredients in a small bowl.

After 15-20 minutes, pour the mixture over the sausages and gently toss everything. Roast for another 10 minutes, turning the sausages halfway through again, until they are sticky and fully cooked. Serve immediately and eat warm.

Recipe from: Marmalade: A Bittersweet Cookbook by Sarah
Randell

A delicious way to add flavour to carrots, especially in spring when young carrots are in season. Serve as part of a vegetarian mezze, with roasted beef, pork or lamb, or alongside duck, goose or game.

INGREDIENTS — SERVES 4

• 400g carrots
• 1 tablespoon of your favourite marmalade (finely chop larger pieces of peel)
• 1 tablespoon cider vinegar (or white wine vinegar)
• 1 tablespoon oil (olive, sunflower, groundnut or rapeseed oil)
• 2 bay leaves

METHOD

Preheat the oven to 200 °C / fan 180 °C / gas mark 6.

Wash the carrots, trim the ends and peel them. Depending on their size, cut them lengthwise into quarters or halves, aiming for roughly equal-sized pieces.

Place the carrots in a pan and pour in just enough boiling water to cover them. Add a pinch of salt, bring back to a boil and cook for 5 minutes.

Meanwhile, in a bowl large enough to hold the carrots later, mix the marmalade, vinegar and oil. Drain the carrots and add them to the bowl. Add the bay leaves and toss everything together well.

Line a roasting tin with baking paper and spread the carrots over it. Roast for 20-25 minutes, turning halfway through, until sticky and tender. Serve warm.

Recipe from: Marmalade: A Bittersweet Cookbook by Sarah Randell

Flapjacks are particularly easy to make, as they require little preparation time and hardly any washing up – a fun activity to do with children. Flapjacks are high-fibre bars that release energy slowly and consist mainly of oats.

Cooking tip: sultanas and cranberries can be replaced with other dried fruit or nuts if desired.

INGREDIENTS — FOR APPROX. 16 PIECES

• 175g rolled oats
• 115g butter or margarine
• 1 tablespoon orange juice from a small orange
• 115g golden syrup or corn syrup
• 50g soft light brown sugar
• 50g sultanas or raisins
• 125g dried cranberries
• 3 tablespoons orange marmalade (warmed)

PREPARATION

Preheat the oven to 180°C / Gas Mark 4. Grease a shallow 20 cm baking tin and line it with baking paper.

Wash the orange and finely grate the zest. Squeeze the juice into a bowl and set aside.

Melt the butter or margarine, syrup and sugar together in a sturdy saucepan over medium heat until the butter or margarine and sugar have melted. Add the grated orange zest and orange juice, along with the oats, sultanas and cranberries, and stir everything well.

Put the mixture into the baking tin and spread it out evenly. Bake for 25-30 minutes, or until the flapjack is firm and golden brown.

Remove from the oven and spread the warm marmalade over the top of the hot flapjack. Cut the whole thing into 16 pieces while still warm.

Allow the flapjack to cool in the tin before turning it out onto a wire rack. Store the pieces for a maximum of 5 days in an airtight container.

Recipe from: Marmalade: Classic Recipes for the Ultimate Home-Made Preserve by Maggie Mayhew