Fruit sauce for buffalo roast

Yield: 2 Cups

Measure Ingredient
1 cup Seedless grapes
1 cup Dried apricots, diced
1½ cup Water
½ \N Stick butter or margarine
½ cup Madeira wine
¼ teaspoon Cinnamon
\N \N Pinch of cloves
\N \N Pinch of nutmeg
½ teaspoon Powdered ginger
¼ teaspoon Salt
½ cup Ground or finely chopped
\N \N Nuts (almonds, hickory, or
\N \N Pecans)

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 2½ cups.

Source: "COOKING WILD GAME", by Zack Hanle, 1974

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