Raisin Sauce for Meats
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)[Drawings by Andrew Warhol]
2 tbsp butter or margerine
1 onion, peeled and diced
1/3 cp orange juice
1 tbsp grated orange peel
1 small lemon, sliced and seeded
1 tbsp cornstarch
1 1/2 cps water
2 tbsp brown sugar
1/8 tsp powdered cinnamon
1/8 tsp powdered cloves
1/4 tsp dry mustard
1/2 cp seedless raisins
1/2 tsp Kitchen Bouquet
1 - Combine butter or margerine, onion, orange juice, peel, and lemon in glass container of mixer or blender.
2 - Cover and blend about 1 minute or until lemon is finely cut.
3 - Add remaining ingredients and blend about 30 seconds or until raisins are coarsely cut.
4 - Pour into saucepan.
5 - Bring to a boil.
6 - Stir constantly.
Makes about 1 12 cps sauce.
Serve hot with boiled beef tongue, baked or broiled ham, roast
duckling, game birds and meats.
Port-Wine Raisin Sauce: Combine 1 cp port wine, 1/4 cp wine vine-
gar, 1/2 cp seedless raisins, 1 tbsp cornstarch, 1/2 cp sugar, 1/2 tsp
powdered allspice, and 1 tsp dry mustard in glass
container of 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 sauce.
Serve hot with duckling, ham, beef tongue, game meats, and birds.