Fruit sauce for buffalo roast
2 Cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Seedless grapes |
| 1 | cup | Dried apricots, diced |
| 1½ | cup | Water |
| ½ | Stick butter or margarine | |
| ½ | cup | Madeira wine |
| ¼ | teaspoon | Cinnamon |
| Pinch of cloves | ||
| Pinch of nutmeg | ||
| ½ | teaspoon | Powdered ginger |
| ¼ | teaspoon | Salt |
| ½ | cup | Ground or finely chopped |
| Nuts (almonds, hickory, or | ||
| Pecans) | ||
Directions
Cover grapes and apricots in saucepan with water and bring to boil.
Lower heat and simmer for 10 minutes. Drain fruit and add all remaining ingredients. Simmer for 10 minutes. Makes about 2½ cups.
Source: "COOKING WILD GAME", by Zack Hanle, 1974
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