Raisin sauce for ham

100 Servings

Ingredients

Quantity Ingredient
3 quarts WATER
1 quart WATER; COLD
1½ quart RAISINS #10
2 LEMON FRESH
1 cup STARCH EDIBLE CORN
1 quart SUGAR; BROWN, 2 LB
1 teaspoon CINNAMON GROUND 1 LB CN
½ teaspoon CLOVES GROUND
2 teaspoons SALT TABLE 5LB

Directions

1. COMBINE BROWN SUGAR AND WATER; STIR UNTIL DISSOLVED.

2. ADD RAISINS; BRING TO A SLOW BOIL.

3. BLEND CORNSTARCH AND COLD WATER TO A SMOOTH PASTE. ADD SALT, CINNAMON AND

CLOVES.

4. SLOWLY ADD CORNSTARCH MIXTURE TO BOILING RAISIN MIXTURE; STIRRING CONSTANTLY.

5. BRING COMBINED MIXTURE TO A BOIL, COOK 5 MINUTES OR UNTIL MIXTURE IS THICK

AND CLEAR, STIRRING CONSTANTLY. 6. REMOVE FROM HEAT.

7. ADD LEMON JUICE; STIR WELL. SERVE HOT.

NOTE: IN STEP 7, 8 OZ LEMONS A.P. (2 LEMONS) WILL YIELD 6 TBSP JUICE.

Recipe Number: O01000

SERVING SIZE: 3 TB

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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