Raisin Sauce

Yields:	6 servings
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3	tablespoons	brown sugar, dark
1	tablespoon	dijon mustard
3	tablespoons	red wine vinegar

Basic brown sauce see recipe
1/4	cup	raisins, seedless	plumped in 1 cup of brandy for 10 minutes and drained

In a small bowl, dissolve the sugar and mustard in the vinegar.

Place the mixture in a medium-size heavy saucepan, and add the brown sauce and simmer over low heat for 10 minutes.

Stir in the raisins and simmer 5 minutes longer.

Serve hot.

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Recipe Bite

by Mark R. Vogel

Many recipes furnish an oven temperature and time frame for roasted items. This can be fraught with inaccuracies. Cooking time is influenced by...

I found this recipe very simple and very flavourful. I LOVED it. Took the leftovers for lunch the next day, made extra just for the occation.:-)

Reviewed by zoe112799