Raisin Wine Sauce Recipes

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RAISIN-WINE SAUCE



Raisin-Wine Sauce image

Make and share this Raisin-Wine Sauce recipe from Food.com.

Provided by woodland hues

Categories     Sauces

Time 10m

Yield 3-4 serving(s)

Number Of Ingredients 4

1/3 cup brown sugar, packed
1/2 cup dry red wine
1/2 cup dark raisin
1/2 teaspoon cinnamon

Steps:

  • In a small saucepan heat all ingredients to a boil over medium heat.
  • Simmer 5 minutes.
  • Spoon over Christmas pudding or fruitcake.

Nutrition Facts : Calories 198.6, Fat 0.1, Sodium 13.8, Carbohydrate 44.2, Fiber 1.1, Sugar 38, Protein 0.8

RED-WINE SAUCE



Red-Wine Sauce image

Provided by Nancy Harmon Jenkins

Categories     condiments, sauces and gravies

Time 15m

Yield 2 1/2 cups

Number Of Ingredients 5

1 cup water
1 tablespoon cornstarch dissolved in 1/3 cup water
1/4 cup sugar
1/4 cup raisins
1 cup medium-dry red wine, more if desired

Steps:

  • Bring the water to a boil. Add the cornstarch solution, and cook, stirring, until the liquid is clear. Add the sugar and raisins, and cook, stirring, a few minutes longer until the sugar has dissolved and the raisins are plump.
  • Add red wine, mix well, and heat to just below the boiling point. Remove from the heat immediately to retain the alcohol in the wine.
  • To serve, pour warm either over servings of ice cream or over slices of the biscuit.

Nutrition Facts : @context http, Calories 105, UnsaturatedFat 0 grams, Carbohydrate 18 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 5 milligrams, Sugar 15 grams

RAISIN SAUCE



Raisin Sauce image

This sweet, yet tangy sauce is a nice complement to ham, or other meats. Raisins are simmered with brown sugar, dry mustard and vinegar.

Provided by sal

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 25m

Yield 32

Number Of Ingredients 6

1 cup brown sugar
1 tablespoon dry mustard
1 tablespoon all-purpose flour
⅔ cup raisins
½ cup red wine vinegar
3 ¼ cups water

Steps:

  • In a medium saucepan over low heat, combine brown sugar, mustard, flour, raisins, vinegar and water. Simmer until thickened, about 20 minutes.

Nutrition Facts : Calories 28.2 calories, Carbohydrate 6.9 g, Fat 0.1 g, Fiber 0.1 g, Protein 0.2 g, Sodium 2.3 mg, Sugar 4.4 g

GIFT WRAPPED HAM WITH RAISIN WINE SAUCE



Gift Wrapped Ham With Raisin Wine Sauce image

What an elegant presentation! This ham takes center stage for Easter, Christmas or just any time. It's a good conversation piece. It is really beautiful!

Provided by FLUFFSTER

Categories     Ham

Time 1h35m

Yield 12 serving(s)

Number Of Ingredients 17

1 (3 lb) cooked ham (oblong one in the can)
1 pastry for single-crust pie
1 1/3 cups all-purpose flour
1/2 teaspoon salt
1/2 cup solid shortening (I use Crisco)
3 tablespoons ice cold water
1 teaspoon dry mustard
1/2 teaspoon sage
1 egg, beaten
paprika (to garnish)
1/4 cup sugar
3 tablespoons cornstarch
1 teaspoon dry mustard
1 cup dry red wine
1/2 cup water
1/2 cup seedless raisin
1 (10 ounce) jar jelly (I use apple, can use cherry or currant)

Steps:

  • Preheat oven to 400°.
  • Remove ham from can, set aside.
  • Measure flour into medium bowl. Add mustard and sage.
  • Cut in the shortening, using a pastry blender, (or you can use 2 knives) until all the flour is blended, about the size of peas.
  • Sprinkle with ice water, just a tablespoon at a time, and toss lightly with a fork until the dough comes together in one piece.
  • Roll the dough into a 14-inch square.
  • Place ham in center. Wrap as you would a package.
  • Moisten edges with cold water and press together firmly to seal.
  • Place seam-side down on baking sheet.
  • Use leftover pastry to cut strips for ribbon and bow. Place on ham. Wrap as you would a package. Moisten edges with ice water and press firmly to seal.
  • Place seam-side down on baking sheet.
  • Use left-over pastry to cut single strips for ribbon and bow. Put on the ham. Brush pastry with egg.
  • Sprinkle paprika on ribbon and bow for color and taste.
  • Bake 1 hour on baking sheet.
  • Slice for serving. Serve with Raisin Sauce.
  • For Raisin Wine Sauce: Combine ingredients except jelly in a saucepan.
  • Cook, stirring constantly at medium low 5 minutes or until sauce thickens and boils. Stir in jelly. Heat 3 minutes more or until jelly melts.
  • Times are approximate.

Nutrition Facts : Calories 643.6, Fat 34.4, SaturatedFat 10.9, Cholesterol 122, Sodium 262.4, Carbohydrate 45.7, Fiber 1.2, Sugar 20.1, Protein 33.6

SPANISH STYLE CHICKEN (GRILLED WITH RAISIN WINE SAUCE)



Spanish Style Chicken (Grilled With Raisin Wine Sauce) image

I am looking to thin my collection of cookbooks over the next several months. To do so, I'm submitting all of the recipes I tabbed to try one day here for safe keeping. This particular dish comes from an indoor grilling cookbook and would also be suitable for outdoor cooking. It is a true departure from my usual preference for bolder spices, but is truly flavorful treatment of the bland chicken breast.

Provided by justcallmetoni

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 18

1 1/2 tablespoons olive oil
1 large white onion, chopped
1/2 lb mushroom, sliced
2 tablespoons all-purpose flour
3/4 cup dry white wine
3/4 cup fat free chicken broth
1 1/2 tablespoons lemon juice
2 bay leaves
1/4 teaspoon pepper
1/2 teaspoon thyme
1/2 cup raisins
1 teaspoon Worcestershire sauce
1 dash salt (to taste)
1 lb boneless skinless chicken breast
1/2 teaspoon thyme
1 garlic clove, minced
1/4 teaspoon pepper
1 tablespoon olive oil

Steps:

  • Heat oil in a medium saucepan. Add onions and mushrooms and sauté for 4 minutes, stirring occasionally so the vegetables soften without browning.
  • Stir in flour and continue cooking an additional 2 minutes.
  • Stir in the broth and wine and bring the mixture to a boil. Reduce to a simmer until it begins to thicken.
  • And add the lemon juice, bay leaves, pepper, thyme, salt and raisins. Simmer for 5 minutes. Remove bay leaves.
  • Mix together the olive oil, garlic, thyme and pepper so that it creates a paste. Cut chicken into ½ inch strips. Toss the chicken strips with the seasoning paste and grill about three minutes or so until cooked.
  • Serve chicken strips with sauce spooned on top. Goes well with rice.

Nutrition Facts : Calories 337.4, Fat 10.2, SaturatedFat 1.6, Cholesterol 65.8, Sodium 227.2, Carbohydrate 25.3, Fiber 2, Sugar 14, Protein 29.5

AMISH RAISIN SAUCE



Amish Raisin Sauce image

Make and share this Amish Raisin Sauce recipe from Food.com.

Provided by Millereg

Categories     Sauces

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 cups water
1 cup sugar
1 tablespoon vinegar
1 tablespoon unsalted butter
1 1/2 cups raisins
1/4 teaspoon salt
1 tablespoon cinnamon
1 cup water
1/8 cup cornstarch

Steps:

  • Bring all ingredients, except water and cornstarch, to a boil.
  • When raisins are plump and sugar is dissolved turn heat down.
  • Thicken with the cornstarch mixture.
  • Serve warm with ham or meatloaf.

PORK TENDERLOINS WITH BALSAMIC-RAISIN SAUCE



Pork Tenderloins with Balsamic-Raisin Sauce image

Very little prep for this delicious dish, but the raisins do have to soak in wine for 8 hours to plump up full of flavour. Just put them in the wine in the morning as you're leaving for work.

Provided by evelynathens

Categories     One Dish Meal

Time 35m

Yield 8 serving(s)

Number Of Ingredients 11

1/2 cup raisins
1 cup dry red wine
3 tablespoons dark brown sugar
2 tablespoons balsamic vinegar
1 1/4 cups chicken stock
3 tablespoons olive oil
3 pork tenderloin (2 lbs total)
1 small onion, minced
6 shallots, minced
2 cloves garlic, minced
3 tablespoons butter

Steps:

  • Place raisins and wine in small saucepan; let stand 8 hours.
  • Add brown sugar and 1 tblsp balsamic vinegar to raisins.
  • Boil over high heat until liquid is reduced to 1 tblsp, about 7 minutes.
  • Add broth and continue to boil until reduced by half (can be prepared 2 days ahead; chill).
  • Preheat oven to 450 degrees F.
  • Heat olive oil in large, ovenproof skillet over medium-high heat.
  • Add tenderloins and cook until brown on bottom, about 3 minutes.
  • Add onion and shallots and continue to cooking until pork is brown on all sides and onion is tender, about 6 minutes.
  • Add garlic; place skillet in oven and cook until thermometer inserted into thickest part of meat registers 140F, about 4 minutes.
  • Transfer pork to platter.
  • Tent with foil to keep warm.
  • Add raisin mixture to skillet.
  • Boil, scraping up any browned bits.
  • Add remaining 1 ½ tblsps vinegar.
  • Remove from heat and whisk in butter, 1 tblsp at a time.
  • Season and keep warm.
  • Slice pork into ½ inch thick slices.
  • Arrange in slightly overlapping rolls in center of a large platter.
  • Surround with oven-roasted vegetables.
  • Pour sauce over pork and serve.

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