The raisins cook up plump and soft in this savory golden sauce that will dress up ham for Easter dinner or anytime. A tart hint of lemon balances the fruit's sweetness. You can mix up this delicious accompaniment in minutes. —Lavonne Hartel Williston, North Dakota
- 1/2 cup packed brown sugar
- 2 tablespoons cornstarch
- 1 teaspoon ground mustard
- 1-1/2 cups water
- 1/2 cup raisins
- 2 tablespoons white vinegar
- 2 tablespoons lemon juice
- 1/4 teaspoon grated lemon peel
- 2 tablespoons butter
- In a saucepan, combine brown sugar, cornstarch and mustard. Stir in the water, raisins, vinegar, lemon juice and peel until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in butter until melted. Serve warm over sliced ham. Yield: 2 cups.
Originally published as Raisin Sauce for Ham in Taste of Home April/May 2001, p31
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