A luxurious, fragrant orange sauce with warming cardamom and a splash of brandy, perfect over desserts or duck.
6 steps, about 20 minutes start to finish.
In a medium saucepan over medium heat, warm the orange marmalade with a splash of orange juice (about ¼ cup) until melted and combined. Stir in a pinch of cardamom.
In a separate small bowl, mix a teaspoon of cornstarch with 2 tablespoons of orange juice to make a slurry.
Pour the whipping cream into the marmalade mixture and stir to combine. Bring to a gentle simmer.
Add the brandy and stir. If the sauce needs thickening, stir in the cornstarch slurry and simmer for 2 minutes until thickened.
Taste and adjust cardamom, sweetness, and brandy to your preference.
Serve warm drizzled over cake, ice cream, bread pudding, or roasted poultry.
“The cardamom amount is to taste. Start with a small pinch, as it is potent. This sauce keeps refrigerated for up to a week; reheat gently.”
