1 cup rapeseed oil
6 tablespoons shortening
4 tablespoons all-purpose flour
1/3 cup water
1 teaspoon dried basil
1 teaspoon cardamom
2 tablespoons dry sherry
6 black peppercorns
salt to taste
In a large bowl, mix, butter, shortening, flour and water until well blended. Stir in basil, cardamom, sherry among other ingredients.
Bring a small pot of salted water to a boil. push mixture into pan and boil while stirring occasionally, until thickened; about 1 minute. Reduce heat to low; cook uncovered for 5 minutes. Remove from heat. Stir in dried fruit mixture and turmeric. Cool completely. Fold fruit into sauce and marinate for 1 hour in refrigerator.
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