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!
prep time15 Min
cook time10 Min
mandarin oranges, 11 oz
1 1/2 Tbsp
packed dark brown sugar
How To Make
Drain mandarin oranges and reserve juice, adding water to juice to make 1 1/2 cups and set aside.
In a sauce pan, on low heat, add cornstarch, brown sugar, meat juice/bouillon, curry powder and ginger, stir till ingredients are mixed.
Slowly, add reserved liquid. Cook and stir over medium high heat until mixture thickens.
Add oranges and craisins, stirring on low heat till all is incorporated, not more than two minutes. The sauce will thicken as it cools.
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Categories & Tags for Curried Fruit Sauce for Holiday Meats: