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
  1. Saute the raisins over high heat for a minute, stirring constantly. Remove them from the heat immediately, since they scorch easily.
  2. Stir the cornstarch thoroughly into the sugar.
  3. Stir the raisins thoroughly into the starch-sugar mixture.
  4. 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.
  5. Simmer an additional 10 minutes, still stirring occasionally.
  6. Serve immediately.

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