| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | Sauces, Fruits | 6 | Servings | |
INGREDIENTS
| 3 | tb | Dark Brown Sugar |
| 1 | tb | Dijon Mustard |
| 3 | tb | Red Wine Vinegar |
| 1 | c | Basic Brown Sauce (See Sauces) |
| 1/4 | c | Raisins, Plumped in 1 Cup Of Brandy for 10 minutes |
| And drained |
INSTRUCTIONS
Sweet sauces with pork or game are classic. This one combines a little sweetness with the acidity of vinegar for a delightfully different taste. Serve it with that Easter ham for rave reviews. Prepare this sauce no more than two days in advance and refrigerate it. Rewarm over low heat before serving. In a small bowl, dissolve the sugar and mustard in the vinegar. Place the mixture in a medium-size heavy saucepan, and add the brown sauce and simmer over low heat for 10 minutes. Stir in the raisins and simmer 5 minutes longer. Serve hot. Yield: About 1 cup of sauce. From The Complete Book Of Sauces by Sallie Y. Williams
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