| 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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