| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Fruits |
|
Sauces |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Brown sugar |
| 1/2 |
tb |
Dry mustard |
| 1/2 |
tb |
Flour |
| 1/4 |
c |
Seedless raisins |
| 1/4 |
c |
Vinegar |
| 1 3/4 |
c |
Water |
| 1 |
c |
Sugar |
| 1/2 |
c |
Water |
| 1 |
c |
Seedless raisins |
| 2 |
tb |
Butter |
| 3 |
tb |
Vinegar |
| 1/2 |
tb |
Worcestershire sauce |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Ground cloves |
|
|
A pinch nutmeg and pepper |
| 6 |
oz |
Tart fruit jelly *; (6 to 8) |
INSTRUCTIONS
RAISIN SAUCE
SPICY RAISIN SAUCE
RAISIN SAUCE: Mix together the brown sugar, mustard, and flour. Add the
raisins, vinegar, and flour. Cook slowly until thickened and the floury
taste is gone.
SPICY RAISIN SAUCE: * ( I've liked red currant jelly) Heat the sugar in the
water until the sugar dissolves. Add remaining ingredients and cook until
the jelly melts. (from Fannie Farmer, 11th ed., 1965)
Here are two recipes I have used many times. As you can see, they are quite
different. Which one I make is whichever one hits me right when I'm ready
to make it. GARY BRAMMER (BBFT81A)
Posted to Bakery-Shoppe Digest V1 #455 by Martha Sheppard
<marthahs@ix.netcom.com> on Dec 16, 1997
A Message from our Provider:
“Moses was called \”God’s friend\”. Are you?”