Raisin Sause
To prepare this recipe, make a sauce by simmering brown sugar, water, and raisins for 10 minutes, then adding remaining ingredients and heating until the jelly melts. To prepare the dish, preheat the oven to 425°F, place meat in a greased baking dish with apples arranged around it, and spread a mixture of red currant jelly and horseradish over the meat and apples. Bake for about 15 minutes, basting occasionally.
Equipment
- Saucepan
- baking dish
- Oven
- knife
- spoon
- basting brush
Ingredients
- 1/2 cup Brown Sugar, packed - 125 ml
- 1/4 cup Water - 60 ml
- 1/2 cup Raisins - 125 ml
- 2 tbsp Vinegar - 30 ml
- 1 tbsp Butter - 15 ml
- 3/4 tsp Worcestershire Sauce - 3 ml
- 1/4 tsp Salt - 1 ml
- dash Pepper - dash
- dash Cloves - dash
- dash Mace - dash
- 1/2 Cranberry Jelly - 125 ml
Notes
To make the sauce, bring brown sugar, water, and raisins to a simmer for 10 minutes. Then, add the remaining ingredients and gently heat until the jelly melts. Serve the sauce warm.
To prepare the dish, preheat the oven to 425°F (220°C). Remove the meat from the water and remove the casing if necessary. Place the meat in a greased baking dish, approximately 13 x 9 x 2 inches (33 x 23 x 5 cm) in size. Core the apples without peeling them, and slice them into thick rings. Arrange the apples in a single layer around the meat.
Combine the red currant jelly and horseradish, then spread the mixture over the meat and apples. Bake the dish for about 15 minutes or until the apples are tender, basting occasionally during baking.
Nutrition
Calories: 60kcal
