1 c. seedless raisins
1 1/2 c. pineapple, orange or apple juice
1/2 c. brown sugar
1/2 c. cider vinegar
3 tbsp. mild prepared mustard
1/8 tsp. salt
1/2 tsp. grated orange rind
2 tbsp. cornstarch
3 tbsp. cold water

Cook raisins until plump. Rinse and drain. Combine with all ingredients but last two; heat to boiling.

Mix cornstarch in water. Add to hot mixture and cook, stirring over low heat, about 5 minutes. Serve warm or cold over ham or pork loins. Yield: 6 servings.

NOTE: For extra flavor, you could cook the raisins in some of the fruit juice, vinegar and spice.