1/2 c. light or dark raisins
1/2 c. water
1/3 c. port wine, currant or apricot jelly
1/2 tsp. grated orange rind
1/3 c. fresh orange juice
1/4 c. brown sugar packed
1 tbsp. cornstarch
pinch of salt and allspice

Soak raisins in water, wine, orange rind and juice. Bring to boil.

Combine sugar with cornstarch, salt and allspice. Stir into orange mixture and simmer until clear.

Serve hot over baked ham.