Source: U.S. Department of Defence
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Raisin Sauce
Source: U.S. Department of Defence | |
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 SAUCES, GRAVIES, AND DRESSINGS No.O 009 01
RAISIN SAUCE
Yield 100
Portion 3 Tablespoons
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
49 cal
13 g
0g
0g
0 mg
4 mg
10 mg
Ingredient
Weight
Measure
Issue
SUGAR,BROWN,PACKED
1 lbs
3-1/4 cup
WATER,BOILING
6-1/4 lbs
3 qts
RAISINS
1-7/8 lbs
1 qts 2 cup
CORNSTARCH
4-1/2 oz
1 cup
WATER
2-1/8 lbs
1 qts
1/8 oz
1/8 tsp
CINNAMON,GROUND
CLOVES,GROUND
<1/16th oz
1/8 tsp
JUICE,LEMON
3-1/4 oz
1/4 cup 2-1/3 tbsp
Method
1
Combine packed brown sugar and boiling water. Stir until sugar is dissolved.
2
Add raisins and bring to a boil.
3
Blend cornstarch and cold water to make a smooth paste.
4
Add ground cinnamon and ground cloves. Blend well.
5
Slowly add cornstarch mixture to boiling raisin mixture, stirring constantly.
Bring to a boil; cook for 5 minutes or until thick and clear, stirring constantly. Remove from heat. CCP: Internal temperature must
6
reach 145 F. or higher for 15 seconds.
7 Add lemon juice and stir well. Serve hot. CCP: Hold for service at 140 F. or higher.
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|
| Yield: 100 | Portion: 3 Tablespoons |
| Calories: | 49 cal |
| Carbohydrates: | 13 g |
| Protein: | 0g |
| Fat: | 0g |
| Cholesterol: | 0 mg |
| Sodium: | 4 mg |
| Calcium: | 10 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| SUGAR,BROWN,PACKED | 1 lbs | 3-1/4 cup | |
| WATER,BOILING | 6-1/4 lbs | 3 qts | |
| RAISINS | 1-7/8 lbs | 1 qts 2 cup | |
| CORNSTARCH | 4-1/2 oz | 1 cup | |
| WATER | 2-1/8 lbs | 1 qts | |
| CINNAMON,GROUND | 1/8 oz | 1/8 tsp | |
| CLOVES,GROUND | <1/16th oz | 1/8 tsp | |
| JUICE,LEMON | 3-1/4 oz | 1/4 cup 2-1/3 tbsp |
| Method: | |
|
1 Combine packed brown sugar and boiling water. Stir until sugar is dissolved. 2 Add raisins and bring to a boil. 3 Blend cornstarch and cold water to make a smooth paste. 4 Add ground cinnamon and ground cloves. Blend well. 5 Slowly add cornstarch mixture to boiling raisin mixture, stirring constantly. Bring to a boil; cook for 5 minutes or until thick and clear, stirring constantly. Remove from heat. CCP: Internal temperature must 6 reach 145 F. or higher for 15 seconds. 7 Add lemon juice and stir well. Serve hot. CCP: Hold for service at 140 F. or higher. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence