Raisin sauce/chuck
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Plain flour |
| 1½ | tablespoon | Light brown sugar |
| 1½ | tablespoon | Dry mustard |
| Salt and white pepper | ||
| 1½ | cup | Water |
| 2 | tablespoons | White wine vinegar |
| 1 | tablespoon | Fresh lemon juice |
| ⅓ | cup | Seedless raisins |
| 2 | tablespoons | Butter |
Directions
Place first 4 ingredients in a heavy-based saucepan; stir to blend; bring water to a boil in a separate saucepan and whisk into dry ingredients, a little at a time, stirring constantly, to produce a smooth sauce;add vinegar and lemon juice, then simmer over moderate heat for 7 to 8 minutes; add raisins; lower heat to low and cook 3 minutes more, or until raisins are soft and plump; just before serving, stir in the butter until melted; serve hot with ham. Makes about 1¾ cups. Chuck Ozburn Posted to Bakery-Shoppe Digest V1 #455 by Martha Sheppard <marthahs@...> on Dec 16, 1997