Tangy Raisin Cream Mustard
Just the thing to bring life to corned beef, ham or cold cuts.
- 1 cup California raisins, coarsely chopped
- 1/4 cup cider vinegar
- 1/4 cup water
- 1 to 2 tablespoons dry mustard
- 1/2 cup firmly packed brown sugar
- 1/4 teaspoon salt
- 1 teaspoon flour
- 1 egg, beaten
- 1/2 cup sour cream
In a medium saucepan, heat raisins, vinegar and water to simmering. Blend mustard, sugar, salt and flour together in small bowl. Add beaten egg; beat well. Stir raisin mixture into bowl. Return to saucepan and cook over medium heat about 5 minutes. (Sauce should be smooth but will not be thick). Remove from heat and blend in sour cream. Serve warm or chilled with corned beef, ham or cold cuts.
Nutrition Facts Per Serving
Calories 220 (22% from fat); Total Fat 6g (sat 3g, mono 1g, poly 0g, trans 0g ); Cholesterol 45mg; Protein 3g; Carbohydrate 41g; (Dietary Fiber 2g; Sugars 38g; ); Iron 1mg; Sodium 130mg; Calcium 54mg; Potassium 316mg
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