Orange Sauce

• 1 cup fresh orange juice
• One 12-ounce jar Scottish orange marmalade

Mix the juice and marmalade together in a medium-size saucepan, and bring to a boil. Turn down to a simmer and cook together until the sauce coats the back of a spoon by 1/10 inch, 10 to 15 minutes. Strain to remove any orange peels. Flavor with the Cognac.