Sauce and Preserves -

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Sauce and Preserves

Recipes

Barbecue Sauce
Makes 1 pint (2½ cups) 1½ tablespoons (2 tablespoons) butter 1 medium onion, finely chopped 1 clove garlic, crushed 2 tablespoons (3 tablespoons) finely chopped green pepper Generous ¼ pint
Butterscotch Fondue Sauce
Makes ½ pint (1¼ cups) 6 tablespoons (½ cup) evaporated milk 9 oz. (1½ cups) soft (light) brown sugar 1½ oz. (3 tablespoons) butter 1½ tablespoons (2 tablespoons) rum or
Cherry Sauce
Makes 3 pints (2 cups) 17 oz. can stoned black cherries 1 tablespoon cornflour (cornstarch) 1½ teaspoons lemon juice 1 teaspoon grated lemon
Chocolate Sauce
Makes ½ pint (1¼ cups) ¼ pint (⅔ cup) water 2 oz. (¼ cup) sugar ½ teaspoon instant coffee powder ¼ teaspoon vanilla essence 2 oz. plain (semi-sweet) chocolate chips 1 teaspoon
Creole Sauce
Makes 1 pint (2½ cups) 2 oz. (½ cup) onion, chopped 1 oz. (¼ cup) green pepper, chopped 1 oz. (¼ cup) celery, chopped 1 oz. (2 tablespoons) butter 1 tomato, peeled and chopped 8 oz. can
Fresno Fruit Sauce
Makes about ½ pint (1¼ cups) 3 oz. (½ cup) raisins 6 tablespoons (½ cup) water 3 tablespoons (¼ cup) redcurrant jelly 6 tablespoons (½ cup) orange juice 2 oz. (¼ cup) brown (firmly packed)
Grape Jelly
Makes 1-1½ pints 2 lb. (6 cups) fully ripe (concord) grapes 8 oz. (2 cups) cooking apples, diced 8 fl. oz. (1 cup) water 6 oz. (¾ cup) sugar for each ½ pint (cup)
Hollandaise Sauce
Makes ⅓ pint (¾ cup) 4 oz. (½ cup) butter 3 egg yolks 1 tablespoon lemon juice ¼ teaspoon salt ¼ teaspoon dry
Lemon Curd
Makes 1 lb. (1½ cups) 3 oz. (6 tablespoons) butter 6 oz. (¾ cup) sugar 2 teaspoons grated lemon rind 3 tablespoons (¼ cup) lemon juice 3 eggs,
Lemon Filling
Filling for one 8 or 9 inch cake 6 oz. (¾ cup) sugar 1½ tablespoons (2 tablespoons) cornflour (cornstarch) Generous ¼ pint (¾ cup) water 3 tablespoons (¼ cup) lemon juice ½ teaspoon grated
Oriental Sauce
Makes 1 pint (2½ cups) 4 tablespoons (⅓ cup) soy sauce 2 tablespoons (3 tablespoons) cornflour (cornstarch) 10 oz. can concentrated consommé ½ pint (1¼ cups) water 2 tablespoons (3
Peach Conserve
Makes 3½ lb. 2 breakfast cups (2 cups) chopped peaches 1 lb. 4 oz. can crushed pineapple, drained 8 oz. jar maraschino cherries, undrained 3¾ lb. (7½ cups) sugar 6 fl. oz. liquid fruit pectin
Strawberry Preserve
Makes 1¼ pints (3 cups) 1 lb. packet of frozen strawberries 3 fl. oz. liquid pectin (certo) or 3 tablespoons powdered fruit pectin 1 lb. (2 cups) sugar 1 tablespoon lemon
Sweet And Sour Sauce
Makes 1¼ pints (3 cups) 14 oz. can pineapple chunks, undrained Generous ¼ pint ( ¾ cup) chicken stock or bouillon 1½ tablespoons (2 tablespoons) brown sugar 3 tablespoons (¼ cup) vinegar 2
White Sauce
Makes ½ pint (1 cup) 1 oz. (2 tablespoons) butter 1 oz. ( ¼ cup) flour ½ pint (1 cup) milk Salt, pepper