Raisin Wine Sauce Recipes

Steps:

• Melt butter in a skillet over low heat. Add apples, and increase the heat to medium-high. Cook for 5 minutes, stirring occasionally. Stir in the white wine, brown sugar, cinnamon, vanilla, and golden raisins. Cook over medium heat until the liquid has reduced and is thick.

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.

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.

Steps:

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

Steps:

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

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.

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.

Steps:

• In a large saucepan, combine the raisins, 4 tablespoons water, orange juice and pineapple. Bring to a boil. Combine cornstarch and remaining water until smooth; gradually stir into raisin mixture. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in extract if desired. , Cut the ham steak into four pieces. In a large skillet coated with cooking spray, cook ham over medium heat for 1-2 minutes on each side or until browned. Serve with raisin sauce.

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.