Raisin Sauce Food

EASY RAISIN SAUCE FOR HAM

Steps:

• In a saucepan, combine first three ingredients.
• Stir in water, raisins, vinegar, lemon juice until blended.
• Bring to a boil; cook and stir for 2 mins or until thickened.
• Stir in butter until melted.
• Serve warm over sliced ham.

RAISIN SAUCE FOR HAM

Steps:

• Boil raisins and water 5 minutes.
• Mix dry ingredients.
• Add to raisin mixture.
• Cook 15 minutes.
• Stir in butter and vinegar.

RAISIN SAUCE

Steps:

• In a medium saucepan over low heat, combine brown sugar, mustard, flour, raisins, vinegar and water. Simmer until thickened, about 20 minutes.

EASY RAISIN SAUCE FOR HAM

Steps:

• Bring water to a boil in a saucepan.
• Stir raisins into water, reduce heat to medium, and boil until very tender, about 5 minutes.
• Whisk brown sugar, cornstarch, and salt into raisin mixture and simmer until thickened, about 10 minutes.

CHICKEN BREAST IN A PORT AND RAISIN SAUCE

Steps:

• Soak the raisins in the port wine at least 1 hour or, preferably, overnight. Preheat oven to 375 degrees. In a saute pan, heat 1 tablespoon of the olive oil. When hot, saute the chicken breasts on one side until golden brown. Turn the chicken over and transfer to an ovenproof dish. Bake for 10 minutes. In the meantime, in the saute pan, heat the remaining 1 tablespoon olive oil. Add the shallots and sweat them for 2 minutes. Add the mushrooms and saute them for 2 minutes. Add the vinegar and reduce until almost dry. Stir in the raisins and their soaking liquid. Cook until the liquid is reduced by half. Add the cream or evaporated milk, nutmeg, and cornstarch mixture. Cook for 2 more minutes, but do not bring to a boil. Adjust the seasoning with salt and pepper. Spoon the sauce onto serving plates, set a chicken breast on top, and garnish with fresh herbs.

RAISIN SAUCE FOR HAM

Steps:

• In small saucepan combine sugar, corn starch and cinnamon. Add remaining ingredients and stir to combine. Heat until mixture boils and thickens stirring occasionally. Simmer about 10 minutes until flavors have blended.

LAMB PANINI WITH BOURBON RAISIN SAUCE

Steps:

• For the bread: In a bowl, combine the yeast and water. Let sit for a couple of minutes until the yeast is foamy. Add the olive oil and sugar and mix well. Combine the salt and flour and add a cup at a time to the wet mixture. Turn onto a lightly floured board or counter and knead repeatedly for about 4 to 5 minutes. Put in a greased bowl, cover with a towel, and let rise for about 1 hour or until it has doubled in size.
• Punch down and let it rise for another 30 minutes.
• Preheat oven to 400 degrees F.
• Punch down and separate into 2 portions. Roll each section of dough out into a rectangular shape about 1/2-inch thick. Make indentations on the dough with your fingertips. Lightly rub the dough with olive oil and sprinkle grated Parmesan cheese over the top. Bake in the hot oven for approximately 20 minutes. Ovens vary so keep your eye on the bread. When completed, remove for the oven and let cool.
• For the Bourbon Raisin Sauce: In a skillet over low heat, pour the bourbon. Add the cream cheese and mix until well blended with the bourbon. Add the raisins, maple syrup, salt, allspice, and heavy cream. Mix well. Allow the mixture to simmer over very low heat for a couple of minutes. Set aside.
• For assembly: In a skillet, melt 4 tablespoons of butter over low to medium heat. Add the chopped lamb chunks and stir. Add the onions and bell peppers, mix well and allow the mixture to saute over a low heat for 5 minutes. Add the cheese to the mixture and cover (partially) with a lid.
• Butter the bread slices with the remaining butter and grill the bread to desired crispness.
• Position the bottom of the bread slices on 4 plates. Add the 1 cup (or desired amount) or more of the Bourbon Raisin Sauce to the lamb mixture keeping some off to the side to put in ramekins for a side of sauce when serving the sandwiches. Mix well. Evenly distribute the lamb mixture onto the bread slices. Evenly distribute the mesclun greens and tomatoes over the lamb. Cover with the top slice of bread. Serve immediately.

GINGER CAKE WITH RAISIN SAUCE

Steps:

• For the cake: Mix the first 5 dry ingredients together and set aside.
• Beat Crisco and sugar until well blended.
• Add molasses and beat well.
• Add eggs one at a time beating well between each one.
• Add half of flour mixture and mix well.
• Add 1/3 cup of boiling water and mix well.
• Add the rest of the dry and mix well.
• Add rest of boiling water and mix well.
• Pour cake batter in a greased 8X8 baking pan and cook for 35-40 minutes in a 350 degree oven.
• For the sauce: Add the warm water and raisins in small saucepan and simmer for 5 minutes.
• Remove pan from heat.
• In a larger saucepan add the brown sugar, cornstarch, cinnamon and vinegar and stir well.
• Add the hot raisin mixture and stir well cooking over medium heat for 2-3 minutes as mixture thickens.
• Remove from heat and stir in butter.
• Pour over the cut squares of cake.

MOM'S RAISIN SAUCE FOR HAM

Steps:

• 1. Boil raisins five 5 minutes in water.
• 2. Add sugar mixed with corn starch, spices, mustard and salt.
• 3. Cook until thick, a few minutes.
• 4. Blend in the vinegar, spread on ham. (I drizzle some pineapple juice on top as I bake pineapple slices with the ham.)
• 5. Bake per ham directions.

BOURBON RAISIN SAUCE

Steps:

• combine all ingredients in a sauce pan.
• over medium heat whisk until butter melts and sauce thickens about 5 minutes.

RAISIN SAUCE FOR HAM

Steps:

• Heat brown sugar, cornstarch, and dry mustard in a 1-quart saucepan over medium heat and stir until sugar dissolves, 3 to 5 minutes.
• Gradually stir water and lemon juice into brown sugar mixture.
• Stir raisins into mixture and bring to a boil, stirring constantly, about 5 minutes.

RAISIN SAUCE FOR HAM

Steps:

• In a saucepan, combine brown sugar, cornstarch and mustard. Stir in the water, raisins, vinegar, lemon juice and zest until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in butter until melted. Serve warm over sliced ham.

FRESH MINT & RAISIN SAUCE

Steps:

• Add all the ingredients to a food processor along with 4 tbsp water, and pulse to a chunky salsa texture. Spoon into a bowl and serve alongside the lamb.