Raisin sauces/fanny farmer

Yield: 1 Servings

Measure Ingredient
½ cup Brown sugar
½ tablespoon Dry mustard
½ tablespoon Flour
¼ cup Seedless raisins
¼ cup Vinegar
1¾ cup Water
1 cup Sugar
½ cup Water
1 cup Seedless raisins
2 tablespoons Butter
3 tablespoons Vinegar
½ tablespoon Worcestershire sauce
½ teaspoon Salt
¼ teaspoon Ground cloves
\N \N A pinch nutmeg and pepper
6 ounces Tart fruit jelly *; (6 to 8)



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@...> on Dec 16, 1997

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