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Recipe: Orange marmalade mustard sauce

Mix up this easy sauce to top on chicken, pork, fish, rice and veggies.

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Sarah Lindenfeld Hall

I've been sharing recipes here for the last few months. It should be clear to everybody by now that I am no master chef.

What I am is the mom of two with a busy schedule and a desire to get homemade food on the table nearly every night of the week. I succeed most nights. That's, in large part, thanks to my husband, who loves to cook. But on a day-to-day basis, it's typically up to me.

When I worked outside the home, I often prepped meals well in advance. I'd roast meat, cut up vegetables and measure out spices before it was time to cook.

I work from home now. But having a toddler at home isn't always conducive to trying out new recipes. And my six-year-old's busy schedule often keeps me out of the kitchen right around dinner time. So I'm still prepping well in advance, roasting chicken at the crack of dawn when the little one wakes up or chopping veggies at snack time.

One thing that I can do minutes before a meal is whip up a quick sauce. And this is one that I've relied on many times. I came across it when I was wondering how I could use up a surplus of orange marmalade. I discovered this recipe on Cooks.com. The recipe is designed for chicken, but I've also used it to top pork, fish, rice and steamed broccoli.
Orange Marmalade Mustard Sauce
1/2 cup orange marmalade
2 Tablespoons Dijon style mustard
1 Tablespoon soy sauce

2 garlic cloves, pressed. The recipe says this is optional. I prefer it with the garlic.

Mix the ingredients together in a saucepan and warm it on the stove. Serve over whatever you think it would taste good on, but we like it on chicken, pork, fish, rice and steamed broccoli.

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