RAISIN SAUCE FOR BAKED HAM 
2 1/4 c. water
3/4 c. raisins
2 tbsp. cornstarch
1 tbsp. firmly packed brown sugar
1/4 tsp. ginger
1 tbsp. butter
2 tbsp. red wine vinegar

In a 2-quart saucepan bring 2 cups of the water and raisins to a boil; simmer 10 minutes. In a small bowl stir together corn starch, sugar, and ginger; stir in remaining 1/4 cup of water, keeping smooth. Stir into raisin mix.

Stirring constantly over medium heat, cook until clear, thickened, and boiling. Off heat, stir in butter and vinegar. Serve warm over ham. Makes about 2 cups. If sauce thickens, thin with water.

 

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