David's Recipe for Raisin Sauce with Beer
Goes well with roast chicken, for example.
Sauce for savory dishes, American
- 1 large soup spoon rendered chicken fat
- 1 cup light raisins, cut roughly in halves
- About 1-1/2 cup pan drippings from 1 or more roast chickens. If the pan drippings are not salty, you will also need salt.
- Enough beer which when added to pan drippings will make 3 cups liquid. Use a strongly flavored but non-bitter beer such as Leffe blonde.
- 1/2 cup brown sugar
- 6 soup spoons cornstarch
- 1 cinnamon stick
- 10 cloves
- Minced chili peppers to taste
- Saute the raisins over high heat for a minute, stirring constantly. Remove them from the heat immediately, since they scorch easily.
- Stir the cornstarch thoroughly into the sugar.
- Stir the raisins thoroughly into the starch-sugar mixture.
- Return the frying pan to low heat, add about a quarter of the liquid, and gradually and thoroughly mix in the raisin mixture, alternating with the rest of the liquid and the spices.
- Simmer an additional 10 minutes, still stirring occasionally.
- Serve immediately.