| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Canadian | Sauces, Meats | 12 | Servings |
INGREDIENTS
| 2 | c | Champagne |
| 1 | c | Raisins |
| 4 | ts | Cornstarch |
| 1 | c | Granulated sugar |
| 1/4 | c | Butter |
| 1/2 | ts | Salt |
| 1/4 | ts | Each ground cloves and cinnamon |
INSTRUCTIONS
1. In saucepan, bring 1 cup of the champagne and raisins to boil; reduce heat to low and simmer for 5 minutes. 2. Dissolve cornstarch in remaining champagne; add to saucepan along with sugar, butter, salt, cloves and cinnamon. Cook stirring, until boiling and slightly thickened, 2 to 3 minutes. Pour into sauceboat. Makes about 3 cups enough for 12 servings. *Instead of champagne, you could use half champagne and half white wine or sherry and serve with Braised Ham. Typed in MMFormat by cjhartlin@msn.com Source: The Canadian Living Entertaining Cookbook Posted to MM-Recipes Digest V4 #8 by cjhartlin@email.msn.com on Feb 19, 1999
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