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    Buffalo: Fruit Sauce for Buffalo Roast


    Source of Recipe


    "COOKING WILD GAME", by Zack Hanle, 1974

    List of Ingredients




    1 c Seedless grapes
    1 c Dried apricots, diced
    1 1/2 c Water
    1/2 Stick butter or margarine
    1/2 c Madeira wine
    1/4 ts Cinnamon
    Pinch of cloves
    Pinch of nutmeg
    1/2 ts Powdered ginger
    1/4 ts Salt
    1/2 c Ground or finely chopped Nuts (almonds, hickory, or Pecans)

    Recipe



    Cover grapes and apricots in saucepan with water and bring to boil. Lower heat and simmer for 10 minutes. Drain fruit and add all remaining ingredients. Simmer for 10 minutes. Makes about 2 1/2 cups.

 

 

 

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