curried fruit sauce for holiday meats
This is an easy sauce to compliment most holiday meats. From Ham to Turkey, it works with everything. I've changed it up from the original Butterball recipe, substituting grapes with craisins and chicken bouillon for the meat juices from cooking meat, except lamb. It's a wonderful addition to any left over turkey or ham sandwiches, too! Enjoy~
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prep time
15 Min
cook time
10 Min
method
Stove Top
yield
10-20 serving(s)
Ingredients
- 1 can mandarin oranges, 11 oz
- 1 tablespoon cornstarch
- 1 1/2 tablespoons packed dark brown sugar
- 1 teaspoon meat juices
- 1/2 teaspoon curry powder
- 1/4 teaspoon ground ginger
- 1/2 cup craisins
How To Make curried fruit sauce for holiday meats
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Step 1Drain mandarin oranges and reserve juice, adding water to juice to make 1 1/2 cups and set aside.
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Step 2In a sauce pan, on low heat, add cornstarch, brown sugar, meat juice/bouillon, curry powder and ginger, stir till ingredients are mixed.
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Step 3Slowly, add reserved liquid. Cook and stir over medium high heat until mixture thickens.
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Step 4Add oranges and craisins, stirring on low heat till all is incorporated, not more than two minutes. The sauce will thicken as it cools. Enjoy~
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Fruit Sauces
Ingredient:
Fruit
Culture:
American
Method:
Stove Top
Keyword:
#Happy Holiday Sauce
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