Orange Sauce for Smoked Turkey

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Below is the recipe for the orange sauce I served with the turkey at the EggFest.  I use is as a marinade/basting sauce and also to serve on the side as a condiment. I got the recipe from and modified it. The original recipe calls for apricot preserves and is used with pork. I used orange marmalade instead for poultry. Happy Grilling!


  • One 10-ounce jar apricot preserves (pork) or orange marmalade (poultry)
  • 1/2 cup cider vinegar
  • 1 small red onion, minced
  • 1 jalapeno, stemmed, seeded and minced
  • 1 teaspoon salt
  • 1 teaspoon dry mustard powder, dissolved in a little water
  • 1 teaspoon ground ginger
  • 1 teaspoon Chinese five-spice powder
  • 1/4 cup soy sauce
  • 1 teaspoon ground black pepper

Cooking Directions:

Combine all ingredients in a medium saucepan and simmer over low heat for 10 minutes, or until the onions are soft. Serve immediately, or store in the refrigerator in a sealed container for up to 3 weeks. Reheat before serving. Makes about 2 cups.

 - Dan Child