Recipe - Raisin Saucesfanny Farmer

RAISIN SAUCE
One half cup Brown sugar
One half tablespoon Dry mustard
One half tablespoon Flour
One fourth cup Seedless raisins
One fourth cup Vinegar
1 Three fourths cup Water

SPICY RAISIN SAUCE
1 cup Sugar
One half cup Water
1 cup Seedless raisins
2 tablespoon Butter
3 tablespoon Vinegar
One half tablespoon Worcestershire sauce
One half teaspoon Salt
One fourth teaspoon Ground cloves
A pinch nutmeg and pepper
6 ounce Tart fruit jelly *; (6 to 8)

RAISIN SAUCE: Mix together the brown sugar, mustard, and flour. Add the
raisins, vinegar, and flour. Cook slowly until thickened and the floury
taste is gone.

SPICY RAISIN SAUCE: * ( I've liked red currant jelly) Heat the sugar in the
water until the sugar dissolves. Add remaining ingredients and cook until
the jelly melts. (from Fannie Farmer, 11th ed., 1965)

Here are two recipes I have used many times. As you can see, they are quite
different. Which one I make is whichever one hits me right when I'm ready
to make it. GARY BRAMMER (BBFT81A)
Posted to BakeryShoppe Digest V1 #455 by Martha Sheppard
marthahs@ix.netcom.com on Dec 16, 1997