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CREAMY MUSTARD MINCEMEAT SAUCE

CREAMY MUSTARD MINCEMEAT SAUCE

with  fresh red grapes, maple syrup, a hint of smoke, fresh rosemary and soy sour cream. All sweet and sour sauces don’t have to be Asian influenced. This is sweet and sour American style!

Makes enough to cover a large vegetable stir-fry

1/4 c. margarine

5 peeled garlic cloves, finely chopped

2 T. extra virgin olive oil

2 T. Balsamic vinegar

1/4 c. white vinegar

1/4 c. light brown sugar

1/4 c. prepared yellow mustard

2 T. Dijon mustard

1 c. mincemeat (I used Crosse & Blackwell Rum & Brandy Mincemeat Filling & Topping – animal-free)

1/2 c. water

1 T. Worcestershire sauce

1 t. liquid smoke

about 1 T. fresh rosemary needles

1-1/2  t. salt

lots of freshly ground black pepper

1/2 c. Grade A maple syrup

1 c. fresh seedless red grapes

12 oz. container soy sour cream (I used Toffiti brand)

additional salt to taste

a sprig or 2 of fresh rosemary for garnish

Combine all ingredients, except red grapes, soy sour cream and additional salt, in large saucepan. Turn on heat to medium and stir all ingredients to mix well. Bring to a soft boil, stirring occasionally, then reduce heat to medium-low and cook about 20 minutes, again, stirring occasionally.

Add grapes and soy sour cream. Stir with wire whisk to thoroughly incorporate the sour cream into the sauce. Bring almost to a boil, stirring occasionally, then reduce heat to low and cook for about 10 minutes.

At this point, the sauce will need more salt due to the addition of the sour cream, so salt like you would salt a gravy. We want to be able to taste the saltiness. You be the judge. Turn heat off.

Notes: Prepare your vegetable stir-fry, pour as much sauce as you want over the vegetables. Toss and serve with a fresh rosemary garnish.

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