GRAPE SAUCE

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Grape Sauce image

This is a wonderful sauce to top any kind of poultry after you plate the poultry. It's also good over mashed potatoes. Any left over sauce can be frozen in plastic freezer bags, but do not defrost in a microwave. Allow to defrost naturally. Spoon over cooked poultry.

Provided by Alan Leonetti

Categories     Sauces

Time 22m

Yield 2 cups

Number Of Ingredients 8

1/2 cup unsalted butter
1/2 cup white grape jelly
1 1/2 cups white grape juice
1 tablespoon flour
1 tablespoon cornstarch, dissolved in
1 tablespoon water
1/2 cup chicken stock or 1/2 cup chicken broth
1/4 cup Splenda granular, sugar substitute

Steps:

  • Using a double boiler, melt butter and stir in the flour.
  • Once blended, add the chicken stock or broth and allow the mixture to thicken, stirring occasionally.
  • Add the grape jelly, grape juice, dissolved cornstarch, and Splenda.
  • Continue to cook and stir until thickened again.

Nutrition Facts : Calories 1068, Fat 47.5, SaturatedFat 29.6, Cholesterol 123.8, Sodium 133, Carbohydrate 163.4, Fiber 1.6, Sugar 139.2, Protein 3.9

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