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Apple - Raisin Sauce for HamRecipe Extracted from Meal-Master (tm) v6.14 Servings:6
1 c Apple Sauce
1/2 c Apple Butter
1/2 c Raisins
1/2 c Maple Syrup
Combine all the ingredients in a saucepan and simmer until bubbly.
Makes 2 1/4 cups of sauce.
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BLUEBERRY SAUCE
* Exported from MasterCook *
1 (1 pound) can blueberries
2 teaspoons cornstarch
1 teaspoon lemon juice
Cook and stir one (1) pound can of blueberries with 2 teaspoons cornstarch until mixture thickens and bubbles. Add 1 teaspoonful lemon juice.
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Chipotle Cranberry Sauce
* Exported from mastercook *
1 tablespoon adobo sauce from chipotle chilies
1 cup dried cranberries (Crasins)
1/4 cup brandy or bourbon
1/4 cup brown sugar
1/4 cup lemon juice
1 cup water
Combine all ingredients in a saucepan and simmer 15 minutes, covered. Turn
off heat and let sit, still covered, for 15 more minutes. Put ingredients
in a food processor and pulse until desired consistency. Texture may range
from somewhat coarse to smooth. Serve with turkey or mix with 1 stick of
butter and spread on rolls. Makes 1 1/2 to 2 cups.
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Cranberry Chutney
SOURCE: Cooking Light, Nov/Dec 1995; page 162
Ingredients for 16 servings:
1 cup chopped Granny Smith apple
1 cup raisins
1 cup chopped onion
1 cup sugar
1 cup white vinegar
3/4 cup chopped celery
3/4 cup water
2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1/4 teaspoon ground cloves
1 (12-ounce) bag fresh or frozen cranberries
Preparation:
1. Combine all ingredients in a large saucepan; bring to a boil.
2. Reduce heat, and simmer, uncovered, 30 minutes or until slightly thick, stirring occasionally.
3. Serve with turkey, chicken, roast pork, or ham.
Yield: 4 cups (serving size: 1/4 cup).
Note: Refrigerate remaining chutney.
NUTRITIONAL INFORMATION:
CAL 98 (2% from fat); FAT 0.2 (sat 0g, mono 0g, poly 0.1g); PROTEIN 0.6g; CARB 25.6g; FIBER 1.3g; CHOL 0mg; IRON 0.4mg; SODIUM 7mg; CALC 15mg
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CRANBERRY-JALAPENO SAUCE W/ Tequila
Yield: 2 Cups
12 oz Cranberries, fresh or frozen
1 Orange
2 tb Tequila
1/2 c Sugar
1 md Jalapeno pepper
Rinse the berries and discard any that are brown and soft. Finely grate the zest only of the orange peel, then cut the orange in half and squeeze out the juice.
Add enough water to the orange juice to make one cup of liquid.
Combine the berries, grated orange peel, juice, water, tequila, and sugar in a large non-reactive pot, and bring it to a slow boil, stirring occasionally as the sugar dissolves.
Trim the jalapeno, discard the seeds, and chop it finely. When the berries begin to pop, add the chopped jalapeno and boil everything together for about 5 more minutes, stirring with a long wooden spoon.
If the sauce seems too thick, add a little more water. Remove the sauce from the heat and allow it to cool, stirring now and again to prevent a skin from forming. Spoon it into a pretty dish, and chill if you like.
This delicious, slightly spicy sauce is perfect alongside tamales, with cheese-stuffed crepes, or any similarly rich-flavored dish, or even with your Thanksgiving turkey.
Source: "The New Vegetarian Epicure" by Anna Thomas
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CRANBERRY-RAISIN SAUCE
* Exported from MasterCook * diabetic
1 cup Orange juice
1/2 cup Fresh or frozen cranberries
1 tablespoon Cornstarch
1/8 teaspoon Ground cloves
4 tablespoons Raisins
Cinnamon stick
Combine the juice and cranberries in a saucepan. Cook over medium heat just until the berries "pop." Add the remaining ingredients and cook until the mixture is thick. Serve hot over baked ham (or with turkey.)
1/4 cup - 41 calories, 1 fruit exchange 10 grams carbohydrate, 1 gram protein, 0 fat 0 sodium, 127 potassium, 0 cholesterol
Source: American Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986
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CREME ANGLAISE
Recipe via Meal-Master (tm) v8.01
1 c Milk
2 Egg yolks
4 tb Granulated sugar
1 ts Flour
2 ts Vanilla; -=OR=-
2 oz -Bittersweet chocolate -OR-
3 ts -Instant espresso powder OR
2 tb -Grand Marnier or Cointreau
This is one of the basic dessert sauces. It is luscious simply served with fresh fruit.
HEAT THE MILK to the boiling point while you ribbon the yolks with the sugar; beat with a whisk until canary yellow. Then add the flour and beat again. While whisking, pour the boiling milk over the yolk-sugar mixture, then return to the pan.
Stirring, preferably with a wooden spoon that has a flat edge to scrape the bottom of the pan, bring just to the boil.
Immediately remove from the heat, whisking to cool. Pour through a fine sieve for the best texture. Keeps 2-or-3 days refrigerated.
VARIATIONS:
CHOCOLATE SAUCE: Add bittersweet chocolate, chopped, to the hot sauce and stir until melted.
MOCHA SAUCE: Add 2-to-3 teaspoons of powdered instant espresso coffee.
ORANGE SAUCE: Add 2 tablespoons Grand Marnier or Cointreau.
Makes 1 1/2 Cups
PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK
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Harissa Sauce
Recipe via Meal-Master (tm) v8.02
HARISSA SAUCE
4 Or 5 fresh hot red chiles, or 10 dried red chiles
3 Or 4 garlic cloves
Salt
3 cups Aromatic Broth
2 tablespoons Minced cilantro
If using the dried chiles, soak them in a cup of hot water for 1 hour, then drain. Pound or mince the chiles, garlic and salt into a paste. Mix all or some of this paste, according to the degree of hotness desired, with the broth, and serve hot, garnished with the cilantro.
AROMATIC BROTH
3 1/2 To 4 lbs chicken parts, fat removed, Turkey neck, giblets-optional)
2 tablespoons Butter
2 Onions, chopped
8 cardamom Pods, punctured
3 (2-inch) cinnamon sticks
10 To 15 peppercorns
8 Cloves
3 1/2 qt Water
1 cup Chick-peas soaked
4 Strips orange rind
1/2 teaspoon Saffron
1 teaspoon Turmeric
1 teaspoon Nutmeg
2 tablespoons Honey
1 cc Fresh ginger, sliced
6 Sprigs parsley
10 To 15 sprigs cilantro
1/2 lb Carrots, scraped, cut in chunks
1 1/2 cups Pumpkin, peeled, cut in chunks
2 Sweet red peppers, seeded, quartered
Chopped cilantro for garnish
Aromatic Broth:
Put the chicken parts, turkey neck and giblets, butter, onions, cardamom, cinnamon sticks, peppercorns and cloves into a heavy pan. Cover and cook over medium-low heat for about 20 minutes, stirring occasionally.
Before the mixture begins to brown, add the remaining ingredients (except chopped cilantro). Cover and simmer for 1 hour, skimming off as much fat as possible. Raise the heat to medium and let the broth cook, uncovered, for 1 hour. The broth should reduce to about 7 cups during this time. Season with salt and remove from heat.
Remove the pieces of chicken and discard. Strain the broth through a large sieve set over a large bowl, pressing against the vegetables. Set aside 3 cups broth to make the harissa sauce. Serve the remainder, piping hot, garnished with cilantro.
Source unknown.
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Homemade Worcestershire Sauce
Recipe via Meal-Master (tm) v8.02
1 TB Olive oil
6 oz Peeled fresh horseradish, chopped
2 md White onions; chopped
3 TB Minced jalapeno pepper
3 TB Minced garlic
1 Ts coarsely ground black pepper
2 c -Water
4 c Distilled white vinegar
1 c Molasses
2 c Dark corn syrup
1 oz Chopped anchovy fillets, drained
12 Whole cloves
1 TB Salt
1 Lemon, peeled
In a medium saucepan, heat oil over medium heat and add horseradish, onions, pepper and garlic. Sauté until translucent, 5 to 8 minutes. Add all other ingredients. Bring to a boil. Turn heat down, and simmer 1 hour.
Strain through a double thickness of cheesecloth and store in a wooden cask, if possible. This is best if allowed to mature about a month before using.
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Hot Fudge Sauce
* Exported from MasterCook *
1/4 cup water
1 cup light corn syrup
1 1/3 cups sugar
1/4 teaspoon salt
4 ounces unsweetened chocolate, coarsely chopped
1/2 cup alkalized (Dutch process) cocoa powder
4 tablespoons unsalted butter, (1/2 stick)
1/4 cup heavy cream
1 tablespoon vanilla extract
"This is one of those really rich hot fudge sauces that hardens as it hits ice cream,"
Combine water, corn syrup and sugar in a non-reactive pan and bring to a boil, stirring often, until all the sugar crystals have melted. Boil 1 minute without stirring.
Remove from heat and add the salt and the chocolate. Allow to stand 2 minutes until chocolate has melted, then whisk smooth.
Sift the cocoa into a mixing bowl and stir in enough of the liquid mixture to make a paste, then stir the cocoa paste smoothly back into the syrup. Whisk in the butter, cream and vanilla.
Store the sauce in a tightly covered jar in the refrigerator. Reheat opened jar over simmering water before serving. Makes about 2 cups.
Each 2 tbs serving contains approximately 21/2 other carb. Exch., 11/2 fat exch.; 200 calories, 35 gm. carbohydrate, 1 gm. protein, 8 gm. Fat (including 5 gm. sat. fat), 12 mg. cholesterol, 54 mg. sodium, 17 mg. calcium and 2 gm. dietary fiber.
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Jellied Cranberry-Orange Sauce
1 (12oz.) bag frozen or fresh cranberries
2 cups water
1 2/3 cups sugar
1 ½ teaspoons grated orange zest
1. In saucepan bring cranberries and water to boil. Boil over medium heat 5-minutes until skins pop and berries are soft.
2. Pass boiled cranberries through food mill into bowl. (Or pour through fine mesh sieve; scrape out berries with spatula), discard skins. Put puree back into pan, stir in sugar and zest.
3. Bring to a boil over medium heat; boil 7-minutes, stirring. Pour through sieve into wet 1-qt. Mold. Cool to room temperature; cover and refrigerate 4-hours until set.
4. Loosen edges of mold with knife; invert onto plate.
MAKE AHEAD: Can be made up to 1-week ahead; refrigerate.
¨ Makes 3-cups, 12 servings. Per serving: 122 calories, 0 protein, 32g carbohydrate, 0 fat, 0 fiber, 0 cholesterol, 1mg sodium.
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Jelly Sauce
1 glass currant or grape jelly
1 level teaspoon dry mustard
1 teaspoon salt
Turn the currant or grape jelly out into a deep plate and beat it to a foam. Then add dry mustard and salt and beat again thoroughly.
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Low-Fat Chocolate Sauce
4 Tbs (60 ml) sugar
4 Tbs (60 ml) unsweetened cocoa
2 tsp (10 ml) cornstarch (corn flour)
1 cup (250 ml) water
1 tsp (5 ml) vanilla extract
Combine all ingredients in a small saucepan and bring to a boil over moderate heat, stirring constantly. Boil for 1 minute, stirring constantly. Remove from heat and cool, stirring occasionally. May be
frozen for up to 2 months. Makes about 1 cup, to serve 6 to 8.
Bon appetit from the Chef and staff at World Wide Recipes
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Rich Raisin Fudge Sundae Sauce
Recipe via Meal-Master (tm) v8.05 Yield: 1 1/2 cups
1/2 c seedless raisins
1/4 c Toasted slivered almonds
1/4 c Butter or margarine
1 1/2 Squares (1 1/2 oz) unsweetened chocolate
1/4 c Unsweetened cocoa powder
3/4 c Sugar
2/3 c Heavy cream
1/8 Ts Salt
1 Ts Vanilla extract
Chop raisins and almonds coarsely. Melt butter and chocolate in heavy saucepan over low heat. Stir in next 4 ingredients. Bring slowly to boil without stirring. Remove from heat and add vanilla, raisins and almonds. Serve warm or cool on ice cream, plain cake or puddings. Makes about 1 1/2 cups.
Source: Woman's Day
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RAISIN SAUCE
* Exported from MasterCook *
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 t Worcestershire sauce
1/2 t Salt
1/8 t Black pepper, freshly ground
1/4 t Ground cloves
1/8 t 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.
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Raisin Sauce
1 ½ cups raisins
1 cup water
1/3 cup brown sugar, packed
¼ cup vinegar
Put raisins and water in pan. Heat slowly about 10-minutes to plump raisins. Add sugar and vinegar.
Boil slowly about 15-minutes until thickened.
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Raisin Sauce
1/4 cup packed brown sugar
2 tablespoons corn starch
1 1/2 cups water
1 cup raisins
1/2 teaspoon finely shredded lemon peel
2 tablespoons lemon juice
1 tablespoon vinegar
In a medium saucepan combine brown sugar and cornstarch. Gradually stir in water; add raisins, lemon peel, lemon juice, and vinegar. Cook and stir till thickened and bubbly. Cook and stir 1 or 2 minutes more. Serve with Ham, Pork or Poultry. Makes about 2 cups.
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SPICY PINEAPPLE SAUCE
* Exported from MasterCook *
2 T Sugar
1 T Cornstarch
8 oz Pineapple chunks in Unsweetened juice, undrained
1/4 t Ground cinnamon
2 T Butter or margarine
§ Combine sugar and cornstarch in a deep, 1-quart, heat- resistant,
non-metallic casserole.
§ Gradually add juice from pineapple, stirring constantly.
§ Add pineapple, cinnamon and butter.
§ Heat, uncovered, in Microwave Oven 3 minutes. Stir and heat an additional 4 minutes or until sauce has thickened. Stir occasionally. Serve with meat or as a desert sauce. Makes 3/4 cup
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