Spicy Asian Orange Sauce

This is a sauce I have been experimenting with and perfecting. It is great for chicken, pork, duck, or shrimp. Great for dipping of egg rolls, or whatever !  I could eat it with cream cheese, on toast, or just eat spoonful's of it plain ! Yep, I love it !  I put this stuff on everything !

You can do many variations with this, but the basic recipe is at the bottom of this page. Some of the variations would be to substitute Dijon mustard, soy sauce, or broth instead of hoisin sauce. Fresh cilantro or fresh squeezed orange juice work great in this sauce also.
Just mix together and heat to simmer to let flavors blend. Cool and pour into canning jar or similar container with a lid. Refrigerate up to 2 weeks or freeze.

INGREDIENTS:
1/2 cup Orange marmalade
1/4 cup Brown sugar
3 Tbsp. Hoisin sauce
2-3 Tbsp. Sriracha sauce
1 Tbsp. Soy sauce
1 Tbsp. cider vinegar
1 tsp. sesame oil
1 Tbsp. minced garlic
1 Tbsp. fresh ginger, minced fine