In Afghanistan, there are such nice raisins that I couldn't resist making a raisin sauce for the barbequed quail. Here is what I did.
2 tablespoons vinegar
2 teaspoons Worchester sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/2 cup raisins
1/4 cup brown sugar
1/2 cup pomegranate juice
2 tablespoons vinegar
2 teaspoons Worchester sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/2 cup raisins
1/4 cup brown sugar
1/2 cup pomegranate juice
- Combine all ingredients in a heavy pan.
- Cook over low heat about 10 minutes, stirring frequently, until the raisins are plump and the sauce has thickened a little. (Many recipes call for adding corn starch to thicken the sauce, but I prefer it without.)
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