Fruity Curry Sauce

This sauce is a great accompaniment to beef, pork, chicken or fish dishes.

30 g butter
50 ml cake flour
10 ml medium curry powder
375 ml reserved syrup from apricots
50 ml sultanas/raisins
2.5 ml salt
10 ml white vinegar

1. Melt the butter in a medium saucepan and stir in the cake flour, curry powder and reserved syrup and water mixture away from the heat.
2. Cook on a medium heat until thickened.
3. Stir in the sultanas or raisins, vinegar and pepper and simmer gently for 5 minutes.