| 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
A Message from our Provider:
“Hell! I thought it didn’t matter what you believed as long as you were sincere!”