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Raisin Sauce (for ham) for 100


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Servings: 100 Portions (4 3/4 Quarts)
Portions: 3 Tablespoons Each

1 quart (1 lb 8 oz) sugar, brown
3/4 tablespoon salt
2 1/2 quart water, boiling
1 cup (5 oz) cornstarch
1 quart water, cold
1 teaspoon cinnamon, ground
1/2 teaspoon cloves, ground
2 cups juice, lemon
1 1/2 quart (2 lb) raisins

Add sugar and salt to water; stir until Salt dissolved. Blend cornstarch and cold water
to make a smooth paste. Add to hot water, stirring constantly cook 7 minutes or until
thick and clear, stirring constantly. Remove from heat. Add remaining ingredients, mix
and serve warm.

NOTE:
3 lb lemons A.P. (1 dozen) will yield 2 cups juice.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.