Time 20m Yield 2 cups Number Of Ingredients 4 Steps:
In a sauce pan, blend the sugar and corn starch and whisk in the apple cider. Bring the mixture to boil while whisking constantly. Add the raisins and reduce the heat to simmer. Cook for an additional 5 minutes.
Time 3h Yield 10 to 12 servings Number Of Ingredients 14 Steps:
If brining the ham, combine salt and white sugar with 2 quarts water in a pot large enough to fit the ham comfortably. Stir well to dissolve. Add ham, cover, and place in refrigerator for 12 to 24 hours. Remove, rinse well, and dry with paper towels. In a small bowl, combine raisins and rum and allow to sit while ham cooks, at least 2 hours. Preheat oven to 500 degrees. Place brown sugar, sage, mustard, lemon zest, garlic, salt and peppercorns in a blender or a food processor fitted with a steel blade, and process until smooth. Using a sharp knife, score entire surface of ham in a crosshatch pattern, cutting down just through skin to the flesh underneath. (If you are cutting to the right depth, the skin will spread apart a bit as you cut.) Rub outside of ham all over with spice mixture, pressing it gently into crosshatch spaces between the skin. Put roast on a rack in a large roasting pan and place in oven. After 20 minutes, reduce oven setting to 300 degrees. After 1 hour, begin painting ham every 15 minutes or so with maple syrup. Continue roasting until the very center of ham reaches an internal temperature of 145 degrees, 2 to 2 1/2 hours total cooking time. (Begin checking at 1 1/2 hours to be sure.) To check for doneness, insert a meat thermometer into the absolute center of the roast, let it sit for 5 seconds, then take the reading. While ham is cooking, place cider in a medium saucepan and bring to a boil over high heat. Reduce heat to medium high, and simmer vigorously until liquid is reduced by about half, about 20 minutes. When ham is done, remove it from roasting pan, cover it loosely with foil, and allow it to rest for 20 to 30 minutes. Tip roasting pan to the side so you can spoon off all the fat from pan juices, then place pan on stove over medium-high heat. Add reduced cider, and bring to a simmer, scraping bottom of pan to free the browned bits. Skim any film off surface and season liquid as needed with salt and pepper. Add rum-soaked raisins, along with any remaining rum, and stir to combine. Pour into a gravy boat. Carve ham into thick slices, drizzle with raisin-cider sauce and serve, passing remaining sauce separately.
Time 25m Yield 8 Number Of Ingredients 5 Steps:
Bring water to a boil in a saucepan. Stir raisins into water, reduce heat to medium, and boil until very tender, about 5 minutes. Whisk brown sugar, cornstarch, and salt into raisin mixture and simmer until thickened, about 10 minutes.
Time 15m Yield 4-6 serving(s) Number Of Ingredients 7 Steps:
Mix the sugar, cornstarch and salt. Add the cider and the raisins. Tie spices in a piece of cheesecloth. Add spice bundle and boil mixture for about 10 minutes. Remove the spice bundle. Serve the sauce hot with ham.
Yield Serves 2 generously Number Of Ingredients 11 Steps:
Finely chop onion and in a measuring cup stir together cider, vinegar, mustard seeds, and mustard. In a large heavy skillet heat oil over moderately high heat until hot but not smoking and sauté ham until golden and heated through, about 4 minutes on each side. Transfer ham to a platter and keep warm, covered. In fat remaining in skillet cook onion over moderate heat, stirring occasionally, until golden, about 5 minutes. Add gingerroot and cook, stirring, 1 minute. Stir cider mixture and add to skillet. Boil sauce, stirring occasionally, until reduced to about 2/3 cup, about 5 minutes. Cut butter into 1/2-inch pieces. Add raisins to sauce and whisk in butter and parsley until butter is incorporated. Pour sauce over ham.
Time 30m Yield 12 Number Of Ingredients 12 Steps:
Heat vegetable oil in a saucepan over medium heat. Cook and stir garlic and shallot in hot oil until fragrant, 1 to 2 minutes. Stir apple cider, chicken stock, raisins, brown sugar, orange segments, thyme sprigs, bay leaf, and cloves into garlic and shallot. Bring to a simmer and cook until sauce is reduced by half, stirring often, 15 to 20 minutes. Season with kosher salt.
More about “cider raisin sauce recipes”
Time 1h Yield 8 servings. Number Of Ingredients 7 Steps:
Insert cloves into edges of ham steaks; rub steaks with brown sugar. Place in a greased 13-in. x 9-in. baking dish., Bake, uncovered, at 400° for 20 minutes. Meanwhile, in a large saucepan, melt butter over medium heat; stir in flour until smooth. Gradually stir in apple cider and raisins. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over ham steaks. Bake, uncovered, 15-20 minutes longer or until heated through. Discard cloves before serving.
