Sunday, November 8, 2020

Orange Basting and Grilling Sauce

This Orange Basting and Grilling Sauce came about because my daughters were coming to visit and we had planned to do a small amount of canning while they were here. What? Doesn't everyone plan to do some canning while they're visiting? Hahahaha maybe not, but this is not at all unusual for us since we all enjoy it and especially enjoy sampling the results ... which were delicious.

Fresh sweet onions and chicken tenderloin basted with Orange Basting and Grilling Sauce.
Photo courtesy of Darren Jones.

If you are looking for something new to try, this homemade grilling sauce is perfect. It uses simple ingredients to create a rich and flavorful sauce that will enhance anything you grill or roast.

It's perfect for pork, ham, chicken, or shrimp and is so delicious everyone will be coming back for more. It's also very easy to make and perfect for holiday gift giving.

What do you need to make Orange Basting and Grilling Sauce?

  • Orange Marmalade
  • Pineapple Juice
  • Brown Sugar
  • Apple Cider Vinegar
  • Brown Mustard
  • Worcestershire Sauce
  • Granulated Garlic
  • Rosemary
  • Salt
  • Pepper
  • Chili Flakes


2 cups orange marmalade
1/2 cup pineapple juice
1 cup brown sugar
4 tbsp apple cider vinegar
4 tbsp spicy brown mustard
2 tbsp Worcestershire sauce
pinch fresh minced rosemary* (or omit)
2 tsp granulated garlic
1 1/2 tsp salt
1 1/2 tsp black pepper
1/2 tsp dried red pepper flakes

Add orange marmalade, pineapple juice, brown sugar, apple cider vinegar, brown mustard and Worcestershire sauce to a heavy saucepan. Place over medium-high heat.

Whisk in fresh rosemary, garlic, salt, pepper and red pepper flakes.

Bring mixture to a rolling boil, whisking often; reduce heat and cook until slightly reduced and thickened.

Ladle sauce into prepared half-pint canning jars, leaving 1/2-inch headspace. Top with bands and lids and process in a boiling water bath or steam canner 10 minutes.

If not canning, store in an airtight container in the refrigerator up to 3 weeks.

*Note - Rosemary is a very strong herb, especially when used fresh. A small pinch of minced rosemary is all this needs. It can easily be omitted, but I like the flavor the small amount of rosemary imparts.

Yield: 6 four-ounce jars or 3 eight-ounce jars. Recipe can be easily doubled.

Original recipe adapted from


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