Preparation:
Makes 1 quart * (red, green or black)
1. Put all ingredients except raisins and fruit in blender container; cover and whirl on high speed 30 seconds, or until peels are finely grated.
2. Pour mixture into saucepan and cook, stirring, until sauce is clear and thickened; stir in raisins.
3. Cool; cover and store in refrigerator.
4. Mix halved and seeded grapes and other fruits with about 1 1/2 cups of the basic raisin-lemon sauce; spoon sauce over slices of pound, angel food or chiffon cake, cheesecake, pudding or ice cream.
5. Store leftover basic lemon sauce in refrigerator.
NOTE: Sauce may thicken a little on standing. if this happens, thin it with a little water. |
