Sieve the chopped tomatoes into a saucepan and work with a wooden spoon until a little pulp is left in the sieve. Discard the pulp.
Add the tomato purée, orange juice, soft brown sugar, white sugar, malt vinegar and stir well.
Bring mixture to the boil.
Dissolve the corn flour with water and add to the sauce. Bring this to the boil until thickened.
Add apricot brandy or Grand Marnier if desired.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.