|Real Ale: Recipes, History, Snippets|
|by Bill Laws|
Real Ale is full of fascinating facts about ale, from its 5,000-year-old origins to the history of brews like Black Beer, created as a prophylacti...
Tip: Try sauce currant jelly for more results.
Results 1 - 10 of 21 for raisin sauce currant jelly
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Mix all ingredients ... Serve with mustard sauce, which may ... until warmed. Add raisins and simmer for ... soft. Stir in jelly and heat through ... the pork. Triple Recipe.
Mix all dry ingredients together, then work in liquids. (Best mixed with the fingers like pie crust.) Spoon into pudding dishes greased. Cover with ...
Place ham, fat ... or cold with Raisin Sauce. Yield: 10 ... reduce heat and simmer until jelly dissolves, stirring occasionally. Yield: 1-1/2 cups sauce.
Sift together flour, ... fruit juice and jelly and mix well. ... 12. Serve with sauce: Mix sugar ... flavoring and dash of salt. Serve hot. Makes 2 cups.
Mix stuffing according ... In saucepan, combine jelly, raisins, butter, lemon ... some of the sauce on the hens. ... hens at serving time. Makes 4 servings.
Mix together, put in canning jars. Fill 1/2 full. Steam for 4 hours and seal. Beat and stir. Heat for 10 minutes (over boiler if available).
Put all ingredients together and mix well in kettle. Cook 1 hour. Keep chopping with masher while cooking until fine. Stir while cooking. Put in hot ...
Place ham on ... boil. Then add jelly, raisins, butter, vinegar, and spices. Allow to cook to a boil adding the corn starch to sauce to make it thicken.
Combine all ingredients ... stirring until it boils. Continue cooking and stirring until sauce is thick and smooth, about 10 minutes. Serve on baked ham.
1. Simmer brown ... dissolved. 2. Add remaining ingredients and cook until jelly is dissolved. 3. Serve with ham, tongue or similar meats. Yield 3 1/2 cups.
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