Raisin Wine Sauce Recipes

ONIONS IN RAISIN SAUCE

Steps:

• Heat oil in a medium saucepan over medium heat. Saute onions until golden, about 7 minutes.
• Stir in garlic, wine, broth, tomato paste, raisins, orange zest, thyme, black pepper and parsley. Simmer, uncovered, for 20 minutes, stirring often. When onions are tender increase the heat to high and cook, stirring constantly, until sauce thickens, about 3 minutes.

EASY RAISIN SAUCE FOR HAM

Steps:

• Bring water to a boil in a saucepan.
• Stir raisins into water, reduce heat to medium, and boil until very tender, about 5 minutes.
• Whisk brown sugar, cornstarch, and salt into raisin mixture and simmer until thickened, about 10 minutes.

RAISIN SAUCE

Steps:

• In a medium saucepan over low heat, combine brown sugar, mustard, flour, raisins, vinegar and water. Simmer until thickened, about 20 minutes.

RAISIN-WINE SAUCE

Steps:

• In a small saucepan heat all ingredients to a boil over medium heat.
• Simmer 5 minutes.
• Spoon over Christmas pudding or fruitcake.

FOLEY FAMILY RAISIN SAUCE (FOR HAM)

Steps:

• Melt butter in a saucepan over medium heat.
• Stir 1 3/4 cup water, currant jelly, cider vinegar, and lemon juice into hot butter. Simmer over low heat until jelly dissolves and mixture is the color of maple syrup, 5 to 10 minutes.
• Slowly stir white sugar and brown sugar into currant jelly mixture, stirring constantly, until well incorporated.
• Stir dark raisins, golden raisins, salt, and cloves into currant jelly mixture and simmer for 5 minutes.
• Whisk 1 tablespoon cold water with cornstarch in a small bowl until fully blended. Stir into raisin sauce and simmer until thickened, at least 5 minutes.

SPANISH STYLE CHICKEN (GRILLED WITH RAISIN WINE SAUCE)

Steps:

• Heat oil in a medium saucepan. Add onions and mushrooms and sauté for 4 minutes, stirring occasionally so the vegetables soften without browning.
• Stir in flour and continue cooking an additional 2 minutes.
• Stir in the broth and wine and bring the mixture to a boil. Reduce to a simmer until it begins to thicken.
• And add the lemon juice, bay leaves, pepper, thyme, salt and raisins. Simmer for 5 minutes. Remove bay leaves.
• Mix together the olive oil, garlic, thyme and pepper so that it creates a paste. Cut chicken into ½ inch strips. Toss the chicken strips with the seasoning paste and grill about three minutes or so until cooked.
• Serve chicken strips with sauce spooned on top. Goes well with rice.

PINE NUT AND RAISIN PASTA SAUCE

Steps:

• Set the pasta water to cook with a copious amount of salt.
• Soak the raisins in the stock. Microwave them on high for 1 minute, if desired. Set aside.
• Put the oil, garlic and chili's into an 8-inch skillet with a generous pinch of salt, (and black pepper, if required).
• Set the heat to medium or medium-high, sizzle, without stirring, until the garlic becomes colored a faint gold.
• Add the raisins with their liquid, the mixture will bubble abruptly.
• Remove from the heat and stir in the wine.
• Drain the pasta, reserving a little water, if desired.
• Transfer to a tossing bowl and pour in the sauce, add parsley if desired. Toss well. Coat each with the sauce.
• The raisins will likely gather in the basin, for presentation purposes, it is wise, to transfer the hot, cooked pasta to a serving dish.

GIFT WRAPPED HAM WITH RAISIN WINE SAUCE

Steps:

• Preheat oven to 400°.
• Remove ham from can, set aside.
• Measure flour into medium bowl. Add mustard and sage.
• Cut in the shortening, using a pastry blender, (or you can use 2 knives) until all the flour is blended, about the size of peas.
• Sprinkle with ice water, just a tablespoon at a time, and toss lightly with a fork until the dough comes together in one piece.
• Roll the dough into a 14-inch square.
• Place ham in center. Wrap as you would a package.
• Moisten edges with cold water and press together firmly to seal.
• Place seam-side down on baking sheet.
• Use leftover pastry to cut strips for ribbon and bow. Place on ham. Wrap as you would a package. Moisten edges with ice water and press firmly to seal.
• Place seam-side down on baking sheet.
• Use left-over pastry to cut single strips for ribbon and bow. Put on the ham. Brush pastry with egg.
• Sprinkle paprika on ribbon and bow for color and taste.
• Bake 1 hour on baking sheet.
• Slice for serving. Serve with Raisin Sauce.
• For Raisin Wine Sauce: Combine ingredients except jelly in a saucepan.
• Cook, stirring constantly at medium low 5 minutes or until sauce thickens and boils. Stir in jelly. Heat 3 minutes more or until jelly melts.
• Times are approximate.

RED-WINE SAUCE

Steps:

• Bring the water to a boil. Add the cornstarch solution, and cook, stirring, until the liquid is clear. Add the sugar and raisins, and cook, stirring, a few minutes longer until the sugar has dissolved and the raisins are plump.
• Add red wine, mix well, and heat to just below the boiling point. Remove from the heat immediately to retain the alcohol in the wine.
• To serve, pour warm either over servings of ice cream or over slices of the biscuit.

PASSUM

Steps:

• Boil the wine or grape juice until it's been reduced by half.
• Sweeten with honey and allow to cool.
• This should be a thick sweet syrup.

BEEF TONGUE WITH RAISIN SAUCE

Steps:

• Simmer the tongue in water to cover with one onion, coarsely chopped, the carrots, celery and garlic, for about three hours or until tender. Turn off heat and leave the tongue in its cooking broth while you prepare the sauce.
• Chop the remaining onion and saute in the butter in a small pan. Add the raisins and the almonds and fry until the almonds are golden brown.
• Stir in the vinegar and tomato paste, then add the Madeira and stock. Simmer for three minutes to reduce slightly, season with salt and pepper to taste and keep warm.
• Peel the tongue and slice it. Arrange the slices on a serving platter and pour the sauce over the top.