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Fruit Sauce For Buffalo Roast game, native, sauces 1 cup seedless grapes 1 cup dried apricots, diced 1 1/2 cup water 1/2 stick butter or margarine 1/2 cup madeira wine 1/4 teaspoon cinnamon 1 pinch of cloves 1 pinch of nutmeg 1/2 teaspoon powdered ginger 1/4 teaspoon salt 1/2 cup ground or finely chopped 1 nuts (almonds, hickory, or 1 pecans) 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. Source: "COOKING WILD GAME", by Zack Hanle, 1974 Yield: 2 cups Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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