1. Combine the water, raisins, sugar and salt in an enamel or glass saucepan and boil together 15 minutes, stirring occasionally. 2. Melt the butter or margarine in a saucepan; stir in the flour and mix until well blended. Slowly add the hot raisin mixture ..

Combine water, orange juice, raisins, jelly, allspice and cornstarch in 2-cup glass measure. TO HEAT BY TIME Set Power Select at HIGH for 5 to 6 minutes, or until sauce is thickened, stirring occasionally. TO HEAT BY INSTA-MATlC Cover glass measure completely ..

Put raisins and hot water in medium saucepan. Let stand 1 hour. Stir in brown sugar and cornstarch. Add water, vinegar and mustard. Heat and stir over medium heat until boiled and thickened. Serve with ham. Makes 2 cups (500

Mix brown sugar, dry mustard, and cornstarch. Slowly add vinegar. Add lemon juice and peel, water, and raisins. Stir over low heat till

Melt butter and add flour; stir until blended. Add bouillon and wine; cook, stirring constantly, until thickened and smooth. Add remaining ingredients. Cover and simmer until raisins are

1. Wash the raisins, put them in an enamel or glass saucepan, add the water and cloves and simmer 10 minutes. 2. Mix the sugar, cornstarch, salt and pepper and stir into the raisin mixture. Simmer and stir about 3 minutes, or until the sauce is thickened, ..

Peel and cut the onion into thin rings and brown lightly in the butter. Add all the remaining ingredients and simmer gently for 15-20 minutes until well-blended and savoury, and as thick as you would like. Stir from time to time, taking care not to let the ..

Combine all ingredients in a pan, bring to the boil and simmer for 12-15 minutes. Brush generously on meats, fish or poultry. This baste becomes a crusty, sweet and sour glaze during

Combine cider, raisins and rind in a saucepan; cover and simmer 5 minutes. Blend together cornstarch, mustard, sugar and sherry; stir into hot mixture and let cook until thick and

Rub veal on both sides with flour. Brown in 2 tablespoons hot butter in heavy kettle. Add broth, sherry, and bay leaf. Simmer, covered, for 2 hours, or until meat is tender. Cook raisins and mushrooms lightly in remaining 2 tablespoons butter; stir in ..

1. Preheat broiler. Spray rack in broiling pan with nonstick cooking spray; arrange chops on rack and broil 6 inches from heat source, until browned and done to taste, 4 to 5 minutes on each side. 2. While chops are broiling prepare sauce. In 9-inch nonstick ..

Rub veal on both sides with flour. Brown in 2 tablespoons hot butter in heavy kettle. Add broth, sherry, and bay leaf. Simmer, covered, for 2 hours, or until meat is tender. Cook raisins and mushrooms lightly in remaining 2 tablespoons butter; stir in ..

Slightly rehydrate the raisins in the warm apple cider or water for 5 minutes. Strain, reserving the liquid, and transfer the raisins to a mixing bowl. In a stainless steel saucepan, cook the apples with the sugar and cider for 5 to 7 minutes over medium heat ..

1. Wash, wipe dry, peel and slice the mangoes into very small pieces. Clean the raisins. 2. In 2 tablespoons of vinegar grind the ginger and garlic. 3. Heat the oil, add the ground paste, and saute for 2-3 minutes adding all the powdered masalas. 4. Add the ..

Boil all except raisins together. Add raisins and

Peel apples, if desired; core and coarsely chop. In a large saucepan, combine apples, juice, raisins and cinnamon over medium-high heat. Bring to a boil, reduce heat and simmer 15 minutes, or until apples are tender. Meanwhile, combine cornstarch and water in ..