sketch of Bob above the Raisin Sauce recipe.


1/2 c. packed brown sugar
2 T. cornstarch
1 t. Coleman’s ground mustard
1 1/2 c. water
1/2 c. raisins or drained pineapple
2 T. white vinegar
2 T. lemon juice
1/4 t. grated lemon peel
2 T. butter

In a saucepan, combine the sugar, cornstarch and dry mustard. Stir in remaining ingredients except the butter. Bring to a soft boil, stirring for 2 minutes til thickened. Stir in butter til melted. Serve the raisin sauce warm over sliced ham.
(makes 2 cups)

Raisin Sauce recipe is published in our January, 2009 Menu Minder, Issue #303.