Rooibos Orange Marmalade Glaze

The taste of traditional marmalade on roasted meats is rich and comforting in itself, but the addition of indigenous Rooibos takes it to the next level. The distinctive fruity-caramel-rosehip flavour of South Africa's favourite local tea sets this glaze apart and is a fragrant taste of the 'veld', the Fynbos terroir.

This recipe is based on our Red Rooibos Marmalade recipe. To make a glaze we simply blitz the softened citrus before adding the sugar. 

Rooibos Orange Marmalade is ideal to glaze a festive gammon or serve as an accompaniment with a cheese platter.


This is a small quantity recipe, makes one and a half cups.

800ml red Rooibos tea (4 teaspoons of loose-leaf Rooibos tea or 4 teabags)

1 orange

1 cup of white sugar

Juice of half a medium sized lemon


Make a strong pot of Rooibos tea by adding 800ml of freshly boiled water to 4 teaspoons of loose-leaf red Rooibos tea (4 teabags). Allow to draw for 10 minutes.

Wash one orange and slice off the hard top and bottom sections. Place it on a chopping board on one of the flat sides and then slice into as many segments as possible. Cut away the slender inner sections of pith and remove pips.

Place the orange segments in a pot and cover with some of the warm, strained Rooibos tea. Cook until tender, approximately 30 minutes.

Allow to cool slightly and blitz in a food processor until smooth. Pour back into the pot and return to the heat with the rest of the Rooibos tea. Add the cup of sugar, lemon juice and bring back to the boil and stir for about 20 minutes until the mixture thickens.

Baste roasted meats once cooked and grill to glaze the the crust. Baste frequently.

Slice the orange into small segments.

Place them in a pot and cover with some of the warm red Rooibos tea.

Simmer for 30 minutes or until soft.