| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | Game, Sauces, Fruits, Jw | 2 | Cups | |
INGREDIENTS
| 1 | ts | Dry mustard |
| 1 | tb | Brown sugar |
| 1/2 | ts | Powdered ginger |
| 1/8 | ts | Cayenne |
| 1/4 | ts | Salt |
| 1/4 | ts | Ground cloves |
| 1 1/2 | c | Port wine |
| 1/2 | c | Raisins; opt'l |
| 2 | ts | Cornstarch |
| 2 | tb | Cold water |
| 1/4 | c | Red currant jelly |
| 1 | tb | Grated orange rind |
| 1 | tb | Grated lemon rind |
| 1/4 | c | Orange juice |
| 2 | tb | Lemon juice |
INSTRUCTIONS
Combine the first seven ingredients and the raisins, if used, in a sauce pan and bring to a simmer for 5 min. Make a slurry of the cornstarch and water and add; simmer another two minutes until sauce thickens. Add the remaining ingredients and stir together. Serve with game, ham, roasts and tongue. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/caribou.zip
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