1/2 c. dark raisins
1/4 c. sherry
1/4 c. hot water
4 tbsp. butter
4 tbsp. flour
2 c. warm bouillon

Combine raisins, sherry, water. Set aside. Brown 4 tablespoons butter over low heat. Stir in flour and cook for 2 more minutes; stir constantly. Add bouillon gradually; stir until smooth and thickened. Add drained raisins and continue to cook until heated through.