Yield: 2 Cups
Measure | Ingredient |
---|---|
1 teaspoon | Dry Mustard |
1 tablespoon | Brown Sugar |
14 teaspoons | Ginger, Powdered |
1 pinch | Cayenne |
¼ teaspoon | Salt |
¼ teaspoon | Cloves, Ground |
1½ cup | Port Wine |
½ cup | Seedless Raisins |
½ cup | Blanched Almonds, Slivered |
2 tablespoons | Cornstarch |
2 tablespoons | COLD Water |
½ cup | Red Currant Jelly |
1 tablespoon | Mixed Orange & Lemon Rind, Grated |
¼ cup | Orange Juice |
2 tablespoons | Lemon Juice |
2 tablespoons | Grand Marnier |
Combine the dry mustard, brown sugar, powdered ginger, cayenne, salt, ground cloves, port wine, seedless raisins and slivered almonds in a saucepan. Cover. Simmer 8 minutes. Dissolve the cornstarch in the cold water. Stir the cornstarch into the sauce. Simmer 2 minutes. Stir in the red currant jelly, the mixed orange & lemon rind, the orange juice and the lemon juice. Add the Grand Marnier. Posted to EAT-L Digest by Joel Ehrlich <Joel.Ehrlich@...> on Jul 8, 1997