Category : Sauces
Author : Heinz57
Hits : 4647
Date : 13/01/2002
Raisin Puree1/2 cup raisins1/2 cup water1 1/3 cup white vinegar1 cup tomato paste2/3 cup malt vinegar2/3 cup sugar1/2 cup water1 tablespoon yellow prepared mustard2 teaspoons apple juice concentrate1 1/2 teaspoons salt1 teaspoon vegetable oil1 teaspoon lemon juice1/2 teaspoon onion powder1/4 teaspoon garlic powder1/8 teaspoon turmeric
1. Make the raisin puree by combining the raisins with the water in a food processor or blender. Blend on high speed for 1 minute or until the puree is smooth. Measure 1/4 cup of this puree into a medium saucepan.2. Add the remaining ingredients and whisk until smooth.3. Turn heat up to medium/high and bring mixture to a thorough boil. Reduce heat to low and simmer, uncovered, for 1/2 hour or until thick. Let sauce cool and then refrigerate it in a covered container for at least 24 hours. (http://www.topsecretrecipes.com)Makes 3 cups.
Good-quality buttercup squash will be firm, heavy for its size and have an even cream color.
Avoid product that has soft spots, dull and wrinkled (...)
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