Serve this rustic torta at room temperature. Fresh basil can be replaced with two teaspoons of dried basil. Use prosciutto ham or ham.
| Prep Time: | 5 mins |
| Total Time: | 5 mins |
| Servings: | 10 |
| Yield: | 1 cup |
Ingredients
- ½ cup orange marmalade
- ¼ cup honey
- ¼ cup Dijon mustard
- 4 drops hot pepper sauce (such as Tabasco®), or to taste
Instructions
- Mix orange marmalade, honey, Dijon mustard, and hot sauce in a bowl. Serve immediately or cover and refrigerate until serving time.
Reviews
It is as tasty as it is easy. I used a couple of hot sauces I had in the refrigerator and it came out sweet with a nice hot kick that I was looking for. This would go great with about anything. I made it to go with coconut shrimp. Wonderful! Thank you.
Good recipe and made with ingredients i always have on hand. Dijon balances out the sweetness in the jam. Did read complaint about sauce being super sweet but it is the way I like my sauce. Thanks for sharing!
very good. excellent, can add more hot sauce to taste. Tonight I had frozen popcorn shrimp, so I added lots of coconut flakes to the dip and got the same coconut shrimp experience. less time too, saved money too. LOL. Great recipee.
The flavor of this sauce was fantastic. Next time I plan to add more honey mustard and eliminate the honey.
This is so tasty and so fast to make. I use it with coconut shrimp. Yum!
Only put a squeeze of dijon mustard in, otherwise is overpowering. I’ve also substituted red pepper flakes instead of chilli sauce when I don’t have any.
I loved the simplicity and the bold flavor of this sauce! I used it as an impromptu dip for fish sticks and could almost taste the coconut that wasn’t actually there, LOL! The sauce was super simple and the mustard balanced the marmalade very nicely. I used sriracha since the sauce, to me, goes in an Asian/Caribbean direction. I would definitely make it again!
Very tasty but will cut the mustard a bit next time. Too overpowering to me.
I used sugar free orange marmalade. It was delicious. Served it with oven “fried” coconut shrimp. Excellent combination. Will definitely make this again.
Love this. Didn’t have hot sauce, and cut the mustard down as suggested but it was perfect.
My family loved it! Even my husband who doesn’t like coconut ate the shrimp with this lovely sauce accompanying it and asked me to save the recipe.
very tasty
Wonderfully tangy sauce
Delicious. The recipe makes a lot of dipping sauce, but I am not complaining.
Loved it with the coconut shrimp. The 2nd and 3rd time I made it I added a bit more of the hot sauce. I would also use as a dipping sauce for chicken wings.
Good, easy. I paired this with the baked coconut shrimp from this site.
I didn’t have dijon or hot sauce so I used spicy brown mustard with the honey and marmalade. It was delicious!!!
I made this for my Roasted Chicken Breast Strips and Roasted Veggies. I drizzled it over my meat and veggies on my plate. It was good! It has a hint of orange with a touch of sweet and a bit of spicy kick from the Dijon. I didn’t add hot sauce,due to the fact that the Dijon gave it just enough kick for me. It has a unique flavor. I will be making it again in the future.
Tasty! I was worried it would be too sweet with the marmalade and honey, but the dijon does a really nice job of cutting the sweetness. You really only need a couple drops of hot sauce, I went a little overboard.
I was a bit skeptical in making this, however this was really really good!
I make this over and over again to serve along with coconut shrimp also from this site.