GRAPE SAUCE
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
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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