Raisin Sauce
"From Mom's notebooks. No notes on how to use, but I'd bet it would be good with poultry, beef, pork, lamb/mutton, or game. It almost looks like something out of one of my medieval cookbooks..."
- Ready In:
- 1hr
- Ingredients:
- 7
- Serves:
-
6
ingredients
- 1 teaspoon mustard powder
- 1 tablespoon flour
- 1 tablespoon butter
- 1 cup water
- 1⁄2 cup brown sugar
- 1⁄2 cup cider vinegar
- 1⁄4 cup raisins
directions
- Whisk mustard and flour together.
- Melt butter. Whisk in dry ingredients. Cook 1-2 min, until the raw taste is cooked out of the flour.
- Add water, sugar and vinegar. Simmer 45 minutes.
- Add raisins and simmer 10 minutes more.
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Reviews
-
This was terrific with Meatloaf. I used beef stock instead of water and added a few dried cherries and currants. After cooking the flour I added everything and simmered for 20 minutes. Then I put it in the blender. Yummie!
Tweaks
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This was terrific with Meatloaf. I used beef stock instead of water and added a few dried cherries and currants. After cooking the flour I added everything and simmered for 20 minutes. Then I put it in the blender. Yummie!
RECIPE SUBMITTED BY
DrGaellon
New Rochelle, 0
I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013.
After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!
