Grape Sauce

Submitted by Alan Leonetti

"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."

 

• Ready In: 22mins
• Ingredients: 8
• Yields: 2 cups

ingredients

• 118.29 ml unsalted butter
• 118.29 ml white grape jelly
• 354.88 ml white grape juice
• 14.79 ml flour
• 14.79 ml cornstarch, dissolved in
• 14.79 ml water
• 118.29 ml chicken stock or 118.29 ml chicken broth
• 59.14 ml Splenda granular, sugar substitute

directions

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