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Three Bird Roast Glaze With Sweet And Sour Marmalade

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  • Makes: 6 to 8
  • Prep Time: 10 mins
  • Ready in: none
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Three Bird Roast Glaze With Sweet And Sour Marmalade

This glaze coats joints really well and cooks to a beautiful deep golden colour.


  • 250g marmalade
  • 2 tbsp red wine vinegar
  • 1 Three Bird Roast
  • 2 tbsp light brown sugar
  • 1 tbsp paprika
  • 2 tbsp squeezy honey
  • 4 cloves garlic, finely crushed

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  1. Pre-heat the oven to 200°C, gas mark 6.
  2. Cook the Three Bird Roast from frozen as per the instructions.
  3. Next place all the ingredients into a bowl and mix well.
  4. At the 1 hour 15 minute mark, remove the bird from the oven and take off the foil.
  5. Pour off any juices and keep them for the gravy.
  6. Spoon half the glaze over the roast and return to the oven.
  7. Cook for 20 minutes, re-coating the bird twice with the glaze that runs off.
  8. After 20 minutes, add the rest of the glaze and continue to cook for 20-25 minutes, re-coating twice.
  9. You'll see the glaze darkening each time you spoon over.
  10. Remove from the oven and leave to rest uncovered for 10 minutes. This sets the glaze and makes the roast easy to carve.
  11. Slice and serve.

Phil's Tips

Easy to make up the day before, this glaze will be fine in the fridge. The more you glaze the joint, the more golden the end result will be.

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