|by Sangeeta Khanna|
Indians are well-known for their 'sweet tooth'. Any celebration, be it a festival or a wedding, is incomplete without a variety of mithais (sweets).
61 - 70 of 206 for raisin sauce
Simmer 1 cup raisins in two cups ... tablespoon of butter, 2 tablespoons of lemon juice. Mix well. (Delicious sauce served on ham, ham loaf or roast pork.)
Combine sugar and cornstarch. Add orange peel, juice and raisins. Cook, stirring constantly until thickened. Serve hot. Good on steam pudding too.
In skillet, cook ... stirring occasionally. Add raisins and bouillon. Stir ... until thickened and smooth. Add peaches and heat through. Makes 4 servings.
Simmer raisins in 2 cups ... water. Add to raisins and heat until thickened. Remove from heat. Add butter and lemon juice. Mix well. Serve with baked ham.
Combine raisins, water, jelly, ... salt. Stir into orange mixture. Cook and stir until thick and bubbly. Serve warm with cooked ham. Makes about 1 1/2 cups.
Here's another nice ... cider. Add butter, raisins, cook over ... stirring constantly until sauce thickens and boils, boil and stir 1 minute. Serve warm.
Wash raisins, put them ... minutes, or until sauce is thickened. Add ... and simmer one or two more minutes. Serve with baked ham, roast pork or chicken.
Combine raisins, water, jelly, ... a saucepan and bring to a boil. Add brown sugar, cornstarch, allspice and salt. Cook until thick. Excellent with ham.
Cook raisins in water for ... Combine brown sugar, cornstarch, salt, ginger, and vinegar. Add to water and raisins and cook until slightly thickened. Serves 4.
When baking ham, ... over ham. Make raisin sauce from pan juices ... roasting pan. Bring to boil. Simmer until thickened and add raisins. Serve with ham.
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