Raisin Sauce
The Texas Hot in Wellsville, NY, a restaurant I worked at when a undergraduate in college, would sometimes serve ham with raisin sauce as a special on Sunday. There was a touch of cinnamon or cloves in it and was surprisingly good. Very old-fashioned and homey.
Golden Raisin Sauce for Ham
from https://bakeatmidnite.com/
FMM: We tried this recipe and it was quite good. Not overly sweet. Next time I will trying adding cinnamon along with the cloves. It could have been a bit spicier. If you want it sweeter, try increasing the brown sugar to 1/2 cup - we used dark brown sugar.
From the web site: "I was first introduced to this when I went to my Eastern Star chapter’s annual fall ham dinner not long after I became a member. The sauce that was always served belonged to Pat and it had an incredible flavor. She was famous around here for her raisin sauce and one taste will tell you why.
Most raisin sauces contain multiple spices, but this only contains 2–dry mustard and ground cloves–and not in abundance. The sauce is very delicately flavored and not overpowering as some can be. It’s subtle spiciness is offset by a subtle sweet-sour flavor. I deviate from Pat’s original recipe in that I use apple cider vinegar instead of the white variety. The apple cider vinegar gives it a slightly more fruity taste. It’s important here to add the vinegar at the very last–reason being that the acid tends to break down the thickening quality of the cornstarch."
1 cup raisins
2 cups water
⅓ cup brown sugar [could increase to 1/2 cup]
1½ tbs cornstarch
¼ tsp dry mustard
¼ tsp ground cloves
[trying adding 1/4 tsp cinnamon also]
1 tbs butter
1 tbs cider vinegar
In a small saucepan, bring raisins and water to boiling over medium heat; boil for 5 minutes
Mix together the brown sugar, cornstarch, dry mustard and cloves.
Add the cornstarch mixture to boiling raisins; cook for 1 minute
Add the butter, stirring till melted.
Add the vinegar and stir to blend.
Serve sauce immediately.
Raisin Sauce
from 1950 edition of The Betty Crocker Cookbook
Perennial favorite for baked ham.
2 tbsp. butter, melted
2 tbsp. flour
2 cups apple cider [or apple juice]
1/2 cup seedless raisins
Blend the butter and flour together in a saucepan. Blend in the cider and the raisins. Cook, stirring constantly, until the mixture boils, then boil 1 minute. Remove from the heat. Serve hot.
2 cups
Raisin Sauce
from http://southernfood.about.com/
Serve this raisin sauce with baked ham.
1/2 cup brown sugar
2 tablespoons cornstarch
1 teaspoon dry mustard
1 tablespoon vinegar
1 cup raisins
1/4 teaspoon grated lemon peel
2 tablespoons lemon juice
1 1/2 cups water
Combine brown sugar, cornstarch and dry mustard in a small saucepan. Place saucepan over medium heat. Slowly add vinegar, raisins, lemon peel, lemon juice and water. Continue cooking raisin sauce over medium heat, stirring constantly, until thick and bubbly. Serve raisin sauce with ham.
Makes about 2 1/2 cups of raisin sauce.
Raisin Sauce
1 Tbl plus 1 tsp flour
1 Tbl dry mustard
4 Tbl light-brown sugar
1/4 cup fresh lemon juice
1 1/2 cups unsweetened apple juice
1/4 tsp salt (optional)
1/2 cup raisins
Put the flour, mustard, brown sugar, lemon juice and 1/2 cup of the apple juice in a small saucepan. Stir until the mixture is smooth and blended. Turn the heat to medium and add the remaining cup of apple juice, the salt and the raisins. Cook, stirring, for about 5 minutes. Serve warm.
