Here's a recipe I discovered in my mother's recipe collection. It's a thick, flavorful old-fashioned sauce that's perfect any time of year.—Cheryl Holland, Ortonville, Michigan
Recommended: 26 Favorite Easter Brunch Ideas
- 12 cups packed brown sugar
- 3/4 cup ground mustard
- 3/4 cup all-purpose flour
- 6 cups raisins
- 6 cups vinegar
- 6-1/2 quarts water
- In a Dutch oven, combine brown sugar, mustard and flour; mix well. Fold in the raisins. Stir in vinegar and water; bring to a boil. Reduce heat; simmer, uncovered, for 2 to 2-1/2 hours or until mixture is like syrup, stirring occasionally. Serve over hot baked ham slices. Yield: 100 servings.
Originally published as Raisin Sauce for Baked Ham in Taste of Home December/January 1996, p54
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