Directions: |
Directions:Gather all ingredients.
In a medium sauce pan whisk together brown sugar, cornstarch, and dry mustard; combine thoroughly.
Put the pam on medium heat and gradually add the vinegar, raisins, lemon juice, lemon zest, stirring constantly. Add the water. Stir until thoroughly blended.
Continuing cooking raisin sauce over medium heat, stirring constantly, until it is clear, thick, and bubbly.
Serve the raisin sauce over sliced ham or pork. |
Personal
Notes: |
Personal
Notes: Can be made in advance; keep in covered container in refrigerator. Reheat in saucepan until hot and bubbly.
A cold lemon can be difficult to juice. Before zesting and juicing the lemon, put it in the microwave and cook on 100% poser for about 20 seconds. You can also soften a lemon by rolling it back and forth on the counter while pressing with your hand.
RECIPE VARIATIONS: For extra flavor and shine, add about 1-2 tablespoons of butter to the sauce as soon as it is removed from the heat. Stir until the butter has melted.
REPLACE 1/2 CUP OF THE WATER WITH ORANGE OR APPLE JUICE.
Apple Raisin Sauce: Sauté 1/2 to 1 cup diced apple in small amount of butter until just tender. replace bout half the water with apple juice or cider. Add the diced apple to the sauce along with the raisins and cook as directed.
SPICED RAISIN SAUCE: Add about 1/2 tsp of cinnamon, 1/4 tsp of ground ginger, and a dash of cloves.
PINEAPPLE RAISIN SAUCE: Reduce the water to 1 cup and add one 8-ounce can (undrained) of crushed pineapple along with the raisins.
RUM RAISIN SAUCE: stir in 1 tsp rum extract as soon as the sauce is removed from the heat.
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