Raisin Wine Sauce Food

RAISIN SAUCE FOR BAKED HAM

Steps:

• Serve the raisin sauce warm, with sliced ham or other pork dishes, and enjoy.

RAISIN-WINE SAUCE

Steps:

• In a small saucepan heat all ingredients to a boil over medium heat.
• Simmer 5 minutes.
• Spoon over Christmas pudding or fruitcake.

AMISH RAISIN SAUCE

Steps:

• Bring all ingredients, except water and cornstarch, to a boil.
• When raisins are plump and sugar is dissolved turn heat down.
• Thicken with the cornstarch mixture.
• Serve warm with ham or meatloaf.

PORK TENDERLOINS WITH BALSAMIC-RAISIN SAUCE

Steps:

• Place raisins and wine in small saucepan; let stand 8 hours.
• Add brown sugar and 1 tblsp balsamic vinegar to raisins.
• Boil over high heat until liquid is reduced to 1 tblsp, about 7 minutes.
• Add broth and continue to boil until reduced by half (can be prepared 2 days ahead; chill).
• Preheat oven to 450 degrees F.
• Heat olive oil in large, ovenproof skillet over medium-high heat.
• Add tenderloins and cook until brown on bottom, about 3 minutes.
• Add onion and shallots and continue to cooking until pork is brown on all sides and onion is tender, about 6 minutes.
• Add garlic; place skillet in oven and cook until thermometer inserted into thickest part of meat registers 140F, about 4 minutes.
• Transfer pork to platter.
• Tent with foil to keep warm.
• Add raisin mixture to skillet.
• Boil, scraping up any browned bits.
• Add remaining 1 ½ tblsps vinegar.
• Remove from heat and whisk in butter, 1 tblsp at a time.
• Season and keep warm.
• Slice pork into ½ inch thick slices.
• Arrange in slightly overlapping rolls in center of a large platter.
• Surround with oven-roasted vegetables.
• Pour sauce over pork and serve.

RED WINE REDUCTION SAUCE

Steps:

• Heat olive oil in a small saucepan over medium heat. Cook shallot in hot oil until golden brown, about 5 minutes.
• Pour wine into saucepan; cook, stirring regularly, until reduced in volume by half, 3 to 4 minutes.
• Stir beef broth with the wine. Reduce heat to medium-low and cook at a simmer until slightly reduced, about 5 minutes. Stir butter and Italian seasoning into the sauce; cook until butter is completely melted, 2 to 3 minutes. Season with salt.

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.

SPANISH STYLE CHICKEN (GRILLED WITH RAISIN WINE SAUCE)

Steps:

• Heat oil in a medium saucepan. Add onions and mushrooms and sauté for 4 minutes, stirring occasionally so the vegetables soften without browning.
• Stir in flour and continue cooking an additional 2 minutes.
• Stir in the broth and wine and bring the mixture to a boil. Reduce to a simmer until it begins to thicken.
• And add the lemon juice, bay leaves, pepper, thyme, salt and raisins. Simmer for 5 minutes. Remove bay leaves.
• Mix together the olive oil, garlic, thyme and pepper so that it creates a paste. Cut chicken into ½ inch strips. Toss the chicken strips with the seasoning paste and grill about three minutes or so until cooked.
• Serve chicken strips with sauce spooned on top. Goes well with rice.

GIFT WRAPPED HAM WITH RAISIN WINE SAUCE

Steps:

• Preheat oven to 400°.
• Remove ham from can, set aside.
• Measure flour into medium bowl. Add mustard and sage.
• Cut in the shortening, using a pastry blender, (or you can use 2 knives) until all the flour is blended, about the size of peas.
• Sprinkle with ice water, just a tablespoon at a time, and toss lightly with a fork until the dough comes together in one piece.
• Roll the dough into a 14-inch square.
• Place ham in center. Wrap as you would a package.
• Moisten edges with cold water and press together firmly to seal.
• Place seam-side down on baking sheet.
• Use leftover pastry to cut strips for ribbon and bow. Place on ham. Wrap as you would a package. Moisten edges with ice water and press firmly to seal.
• Place seam-side down on baking sheet.
• Use left-over pastry to cut single strips for ribbon and bow. Put on the ham. Brush pastry with egg.
• Sprinkle paprika on ribbon and bow for color and taste.
• Bake 1 hour on baking sheet.
• Slice for serving. Serve with Raisin Sauce.
• For Raisin Wine Sauce: Combine ingredients except jelly in a saucepan.
• Cook, stirring constantly at medium low 5 minutes or until sauce thickens and boils. Stir in jelly. Heat 3 minutes more or until jelly melts.
• Times are approximate.

HAM WITH PORT-RAISIN SAUCE

Steps:

• Pierce the ham all over with the tip of a sharp knife.
• In a 3 and 1/2 quart slow cooker, combine the port, broth and water.
• Add the ham, cover and slow-cook until a meat thermometer inserted into the center of the ham reads at least 165 degrees F, 4 to 5 hours on low (200 degrees) or 2 to 3 hours on high (300 degrees). Turn the ham once during the cooking period for even distribution of flavor.
• Transfer the ham to a platter and cover with aluminum foil to keep warm. Pour the cooking liquid into a medium saucepan.
• Bring to a boil over high heat and cook until the liquid has reduced to 2 cups, about 5 minutes.
• Stir in the raisins, brown sugar and vinegar.
• Reduce heat to low and simmer for 5 minutes.
• Whisk in the cornstarch mixture and cook until just thickened.
• Pour the sauce into a sauce boat.
• Slice the ham and serve with the sauce passed on the side.

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.