Raisin Sauce for Meats
2 tablespoons of butter or margarine
1 onion, peeled and diced
1/3 cup of orange juice
1 tablespoon of grated orange peel
1 small lemon, sliced and seeded
1 tablespoon of cornstarch
1 1/2 cups of water
2 tablespoons of brown sugar
1/8 teaspoon of powdered cinnamon
1/8 teaspoon of powdered cloves
1/4 teaspoon of dry mustard
1/2 cup of seedless raisins
1/2 teaspoon of Kitchen Bouquet
Combine the butter or margarine, onion, orange juice, peel and lemon in glass container of mixer or blender. Cover and blend about 1 minute or until lemon is finely cut. Add remaining ingredients and blend about 30 seconds or until raisins are coarsely cut. Pour into saucepan. bring to a boil. Stir constantly. Makes about 1 1/2 cups of sauce.
Serve hot with boiled beef tongue, baked or broiled ham, roast duckling, game birds and meats.
Port wine Raisin Sauce: Combine 1 cup of port wine, 1/4 cup of wine vinegar, 1/2 cup of seedless raisins, 1 tablespoon of cornstarch, 1/2 cup of sugar,, 1/2 teaspoon of powdered allspice, and 1 teaspoon of dry mustard in glass container or mixer or blender. Blend 15 seconds. Pour into enamel or glass saucepan. Cook over moderate heat and stir continually until thickened. Let boil 3 or 4 minutes, stirring constantly. Makes about 2 cups
Serve ho with duckling, ham, beef tongue, game meats and birds.
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