printed from AmericanProfile.com on 11/22/2009
Zested Raisin Sauce
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Zested Raisin Sauce
High Cotton Food Styling and Photography
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1 1/2 cups water, divided
2 tablespoons cornstarch
½ cup packed brown sugar
1 teaspoon dry mustard
½ cup golden or dark raisins
2 tablespoons white vinegar
¼ teaspoon grated lemon zest
2 tablespoons lemon juice
2 tablespoons butter
Instructions
2 tablespoons cornstarch
½ cup packed brown sugar
1 teaspoon dry mustard
½ cup golden or dark raisins
2 tablespoons white vinegar
¼ teaspoon grated lemon zest
2 tablespoons lemon juice
2 tablespoons butter
1. Combine 1/2 cup water and cornstarch in a medium saucepan; whisk until cornstarch dissolves completely. Add brown sugar, dry mustard, 1 cup water, raisins, vinegar, lemon zest and lemon juice; mix well.
2. Bring to a full boil. Continue to boil, stirring constantly, 3 minutes. Remove from heat. Add butter; stir until melted. Serve warm over sliced ham. Makes 2 cups.
Makes 2 cups
Serves 8 to 16
2. Bring to a full boil. Continue to boil, stirring constantly, 3 minutes. Remove from heat. Add butter; stir until melted. Serve warm over sliced ham. Makes 2 cups.
Makes 2 cups
Serves 8 to 16
first appeared: 6/18/2009
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