Sauce Veronica Recipe
Ingredients
| Sugar | 3 Tablespoon | |
| 1 8-ounce can light seedless grapes | ||
| Dry white wine | 1/4 Cup (16 tbs) | |
| Cornstarch | 1 Tablespoon | |
| Salt | 1/4 Teaspoon | |
| Orange peel | 1/4 Teaspoon, grated | |
| Lemon peel | 1/4 Teaspoon, grated | |
| Lemon juice | 2 Tablespoon | |
Directions
In small heavy saucepan melt sugar over medium heat, stirring constantly, till sugar is deep golden brown.
Remove from heat.
Drain grapes, reserving syrup.
Heat syrup to boiling; slowly stir into caramelized sugar.
Cook and stir till dissolved.
Combine wine, cornstarch, salt, and grated orange and lemon peels; stir into hot syrup mixture.
Cook, stirring constantly, till thickened and bubbly.
Add lemon juice and the reserved grapes.
Heat just to boiling.
Remove from heat.
Drain grapes, reserving syrup.
Heat syrup to boiling; slowly stir into caramelized sugar.
Cook and stir till dissolved.
Combine wine, cornstarch, salt, and grated orange and lemon peels; stir into hot syrup mixture.
Cook, stirring constantly, till thickened and bubbly.
Add lemon juice and the reserved grapes.
Heat just to boiling.
Chef
