curried fruit sauce for holiday meats
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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~
yield
10 -20
prep time
15 Min
cook time
10 Min
method
Stove Top
Ingredients For curried fruit sauce for holiday meats
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1 canmandarin oranges, 11 oz
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1 Tbspcornstarch
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1 1/2 Tbsppacked dark brown sugar
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1 tspmeat juices
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1/2 tspcurry powder
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1/4 tspground ginger
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1/2 ccraisins
How To Make curried fruit sauce for holiday meats
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1Drain mandarin oranges and reserve juice, adding water to juice to make 1 1/2 cups and set aside.
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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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3Slowly, add reserved liquid. Cook and stir over medium high heat until mixture thickens.
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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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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