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Ingredients Jump to Instructions ↓

  1. 1 1/2 cups 240g / 8 1/2oz Seedless raisins

  2. 1 cup 237ml Madeira

  3. 2 tablespoons 30ml Butter

  4. 2 tablespoons 30ml All-purpose flour

  5. 2 cups 474ml Ham - beef, or corned beef stock, boiling

  6. 1/4 cup 15g / 1/2oz Currant jelly

  7. 1/4 cup 40g / 1.4oz Brown sugar

  8. 1/2 teaspoon 2 1/2ml Dry mustard

  9. 1/4 teaspoon 1 1/3ml Ground ginger

  10. 1/8 teaspoon 0.6ml Ground cloves

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Macerate raisins in Madeira. Melt butter over medium high heat. Stir in flour and cook roux, stirring constantly, until it browns. Whisk in hot stock. Bring to a boil over medium heat, reduce heat, and simmer 20 minutes. Stir in currant jelly and brown sugar and continue to simmer until jelly and sugar melt. Season with mustard, ginger, and cloves. Whisk in Madeira and raisins. Bring sauce just to a boil.

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