Name: Fruit Sauce for Buffalo Roast
Ingredients: 1 c Seedless grapes; 1 c Dried apricots, diced; 1 1/2 c Water; 1/2 Stick butter or margarine; 1/2 c Madeira wine; 1/4 ts Cinnamon; Pinch of cloves; Pinch of nutmeg; 1/2 ts Powdered ginger; 1/4 ts Salt; 1/2 c Ground or finely chopped; Nuts (almonds, hickory, or; Pecans)

On January 12, 1723, I made a solemn dedication of myself to God, and wrote it down; giving up myself, and all that I had to God; to be for the future, in no respect, my own; to act as one that had no right to be himself, in any respect. And solemnly vowed to take God for my whole portion and felicity; looking on nothing else, as any part of my happiness, nor acting as if it were; and His law for the constant rule of my obedience: engaging to fight against the world, the flesh and the devil, to the end of my life.

Jonathan Edwards

CATEGORY	CUISINE	TAG	YIELD
Grains		Native, Game, Sauces	2	Cups

INGREDIENTS

1	c	Seedless grapes
1	c	Dried apricots, diced
1 1/2	c	Water
1/2		Stick butter or margarine
1/2	c	Madeira wine
1/4	ts	Cinnamon
		Pinch of cloves
		Pinch of nutmeg
1/2	ts	Powdered ginger
1/4	ts	Salt
1/2	c	Ground or finely chopped
		Nuts (almonds, hickory, or
		Pecans)

INSTRUCTIONS

Cover grapes and apricots in saucepan with water and bring to boil. Lower
heat and simmer for 10 minutes.  Drain fruit and add all remaining
ingredients.  Simmer for 10 minutes.  Makes about 2 1/2 cups.
Source: "COOKING WILD GAME", by Zack Hanle, 1974
Posted to MM-Recipes Digest V4 #149 by [email protected] (Neysa Dormish) on May
28, 1997

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