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.
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