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: * ( Ive 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 Im ready to make it. GARY BRAMMER (BBFT81A) Posted to Bakery-Shoppe Digest V1 #455 by Martha Sheppard
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|Serving Size: 1 Serving (1539g)|
|Recipe Makes: 1|
|Calories from Fat: 244 (6%)|
|Amt Per Serving||% DV|
|Total Fat 27.1g||36 %|
|Saturated Fat 15g||75 %|
|Monounsaturated Fat 8.1g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 61mg||19 %|
|Sodium 341.6mg||12 %|
|Potassium 2002.2mg||53 %|
|Total Carbohydrate 985.8g||290 %|
|Dietary Fiber 10g||40 %|
|Sugars, other 975.8g|
|Protein 10g||14 %|
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Calories per serving: 4047
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