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REC: Raisin Sauce for Ham, Tongue, etc.
This is my favorite sauce to serve over ham. It's similar to Cumberland
Sauce. I've been making it exactly this way for decades... * Exported from MasterCook * Raisin Sauce for Ham Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Robb's Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 c Brown sugar, firmly packed 1/2 c Hot water 1 c Seedless raisins 2 tb Butter 4 tb Cider vinegar 1 1/2 ts Worcestershire sauce 1/2 ts Salt 1/8 ts Black pepper, freshly ground 1/4 ts Ground cloves 1/8 ts Mace 1 c Currant jelly Simmer the brown sugar and water together for 5 minutes, stirring until sugar is dissolved. Add all remaining ingredients, and cook until jelly dissolves. Simmer an additional 10 minutes. May be made in advance and kept refrigerated until ready for use. Reheat slowly until simmering. -- Wayne Boatwright ------------------------------------------------------------------------ It's bizarre that the produce manager is more important to my children's health than the pediatrician. ~Meryl Streep |
Raisin Sauce for Ham, Tongue, etc.
"Wayne Boatwright" > wrote in message 5.247... > This is my favorite sauce to serve over ham. It's similar to Cumberland > Sauce. I've been making it exactly this way for decades... > > > * Exported from MasterCook * > > Raisin Sauce for Ham > > Recipe By : > Serving Size : 6 Preparation Time :0:00 > Categories : Robb's Sauces > > Amount Measure Ingredient -- Preparation Method > -------- ------------ -------------------------------- > 1 c Brown sugar, firmly packed > 1/2 c Hot water > 1 c Seedless raisins > 2 tb Butter > 4 tb Cider vinegar > 1 1/2 ts Worcestershire sauce > 1/2 ts Salt > 1/8 ts Black pepper, freshly ground > 1/4 ts Ground cloves > 1/8 ts Mace > 1 c Currant jelly > > Simmer the brown sugar and water together for 5 minutes, stirring until > sugar is dissolved. Add all remaining ingredients, and cook until jelly > dissolves. Simmer an additional 10 minutes. May be made in advance and > kept refrigerated until ready for use. Reheat slowly until simmering. > > Wayne Boatwright > This looks good. I'd suggest making a ham stock with a shank, or some leftover ham bone & meat and adding that rather than water. If you do leave out any salt. Do you ever have to thicken your sauce. If so do you uses cornstarch, or roux? Actually, with that high a sugar to water ratio, you're making a syrup. For the diabetic and metabolic syndrome people one could use an artificial sweetener and a thickener. Have a great Easter, Ed |
Raisin Sauce for Ham, Tongue, etc.
On Sun 12 Apr 2009 02:52:34p, Theron told us...
> > "Wayne Boatwright" > wrote in message > 5.247... >> This is my favorite sauce to serve over ham. It's similar to Cumberland >> Sauce. I've been making it exactly this way for decades... >> >> >> * Exported from MasterCook * >> >> Raisin Sauce for Ham >> >> Recipe By : >> Serving Size : 6 Preparation Time :0:00 >> Categories : Robb's Sauces >> >> Amount Measure Ingredient -- Preparation Method >> -------- ------------ -------------------------------- >> 1 c Brown sugar, firmly packed >> 1/2 c Hot water >> 1 c Seedless raisins >> 2 tb Butter >> 4 tb Cider vinegar >> 1 1/2 ts Worcestershire sauce >> 1/2 ts Salt >> 1/8 ts Black pepper, freshly ground >> 1/4 ts Ground cloves >> 1/8 ts Mace >> 1 c Currant jelly >> >> Simmer the brown sugar and water together for 5 minutes, stirring until >> sugar is dissolved. Add all remaining ingredients, and cook until jelly >> dissolves. Simmer an additional 10 minutes. May be made in advance and >> kept refrigerated until ready for use. Reheat slowly until simmering. >> >> Wayne Boatwright >> > This looks good. I'd suggest making a ham stock with a shank, or some > leftover > ham bone & meat and adding that rather than water. If you do leave out any > salt. > Do you ever have to thicken your sauce. If so do you uses cornstarch, or > roux? > Actually, with that high a sugar to water ratio, you're making a syrup. > For the diabetic and metabolic syndrome people one could use > an artificial sweetener and a thickener. > > Have a great Easter, Thanks, Ed. Using ham stock is a good idea. This time I only have a thick ham steak, so unfortunately no shank or ham bone. I'll make a note of that for next time. Made according to the recipe, the currant jelly provides enough thickening on its own. If I weren't using sugar, I would use Splenda and either cornstarch or arrowroot for a thickener. Happy Easter! -- Wayne Boatwright ------------------------------------------------------------------------ It's bizarre that the produce manager is more important to my children's health than the pediatrician. ~Meryl Streep |
Raisin Sauce for Ham, Tongue, etc.
"Wayne Boatwright" > wrote in message 5.247... > This is my favorite sauce to serve over ham. It's similar to Cumberland > Sauce. I've been making it exactly this way for decades... > > > * Exported from MasterCook * > > Raisin Sauce for Ham > > Recipe By : > Serving Size : 6 Preparation Time :0:00 > Categories : Robb's Sauces > > Amount Measure Ingredient -- Preparation Method > -------- ------------ -------------------------------- > 1 c Brown sugar, firmly packed > 1/2 c Hot water > 1 c Seedless raisins > 2 tb Butter > 4 tb Cider vinegar > 1 1/2 ts Worcestershire sauce > 1/2 ts Salt > 1/8 ts Black pepper, freshly ground > 1/4 ts Ground cloves > 1/8 ts Mace > 1 c Currant jelly > > Simmer the brown sugar and water together for 5 minutes, stirring until > sugar is dissolved. Add all remaining ingredients, and cook until jelly > dissolves. Simmer an additional 10 minutes. May be made in advance and > kept refrigerated until ready for use. Reheat slowly until simmering. > > > -- > Wayne Boatwright A CLASSIC. Dimitri |
Raisin Sauce for Ham, Tongue, etc.
On Mon 13 Apr 2009 10:43:35a, Dimitri told us...
> > "Wayne Boatwright" > wrote in message > 5.247... >> This is my favorite sauce to serve over ham. It's similar to Cumberland >> Sauce. I've been making it exactly this way for decades... >> >> >> * Exported from MasterCook * >> >> Raisin Sauce for Ham >> >> Recipe By : >> Serving Size : 6 Preparation Time :0:00 >> Categories : Robb's Sauces >> >> Amount Measure Ingredient -- Preparation Method >> -------- ------------ -------------------------------- >> 1 c Brown sugar, firmly packed >> 1/2 c Hot water >> 1 c Seedless raisins >> 2 tb Butter >> 4 tb Cider vinegar >> 1 1/2 ts Worcestershire sauce >> 1/2 ts Salt >> 1/8 ts Black pepper, freshly ground >> 1/4 ts Ground cloves >> 1/8 ts Mace >> 1 c Currant jelly >> >> Simmer the brown sugar and water together for 5 minutes, stirring until >> sugar is dissolved. Add all remaining ingredients, and cook until jelly >> dissolves. Simmer an additional 10 minutes. May be made in advance and >> kept refrigerated until ready for use. Reheat slowly until simmering. >> >> >> -- >> Wayne Boatwright > > > A CLASSIC. > > Dimitri > > Yes, it certainly is, Dimitri. Thanks! -- Wayne Boatwright ------------------------------------------------------------------------ Rice is born in water and must die in wine. ~Italian Proverb |
Raisin Sauce for Ham, Tongue, etc.
"Wayne Boatwright" > wrote in message 5.250... > On Mon 13 Apr 2009 10:43:35a, Dimitri told us... > >> >> "Wayne Boatwright" > wrote in message >> 5.247... >>> This is my favorite sauce to serve over ham. It's similar to Cumberland >>> Sauce. I've been making it exactly this way for decades... >>> >>> >>> * Exported from MasterCook * >>> >>> Raisin Sauce for Ham >>> >>> Recipe By : >>> Serving Size : 6 Preparation Time :0:00 >>> Categories : Robb's Sauces >>> >>> Amount Measure Ingredient -- Preparation Method >>> -------- ------------ -------------------------------- >>> 1 c Brown sugar, firmly packed >>> 1/2 c Hot water >>> 1 c Seedless raisins >>> 2 tb Butter >>> 4 tb Cider vinegar >>> 1 1/2 ts Worcestershire sauce >>> 1/2 ts Salt >>> 1/8 ts Black pepper, freshly ground >>> 1/4 ts Ground cloves >>> 1/8 ts Mace >>> 1 c Currant jelly >>> >>> Simmer the brown sugar and water together for 5 minutes, stirring until >>> sugar is dissolved. Add all remaining ingredients, and cook until > jelly >>> dissolves. Simmer an additional 10 minutes. May be made in advance > and >>> kept refrigerated until ready for use. Reheat slowly until simmering. >>> >>> >>> -- >>> Wayne Boatwright >> >> >> A CLASSIC. >> >> Dimitri >> >> > > Yes, it certainly is, Dimitri. Thanks! > > -- > Wayne Boatwright A great offset to salty Ham. Dimitri |
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