1 c. sugar
1/2 c. water
1 c. raisins
2 tbsp. butter
2 tbsp. vinegar
Dash of Worcestershire sauce
1/2 tsp. salt
1/4 tsp. ground cloves
2 tsp. corn starch

Combine all ingredients except corn starch. Bring to boil. Cook until raisins are plump. Dissolve corn starch in small amount of water. Gradually add to hot mixture, cook until clear, stirring constantly. Chill until ready to serve. Serve over ham slices. Will keep up to two weeks in refrigerator. Makes 2 cups.