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Old-fashioned Raisin Sauce For Ham Recipe

Ingredients

How to make it

  • In a medium saucepan, bring raisins and water to a boil. Cover, remove from heat, and let sit until raisins are plump, about 5 mins. or so.
  • Return the saucepan to low heat and stir in brown sugar and salt, if using. Stir and cook 10 mins.
  • In a small bowl, mix cornstarch with cold water until smooth. Stir mixture into raisins and, stirring often, cook until the sauce is nicely thickened.
  • Once the sauce has thickened, take it off the heat. Cornstarch breaks down and loses its thickening properties if cooked too long and you don't want to end up with raisin water (think of lemon meringue pie filling that doesn't set properly).
  • Note: I'm not a big raisin fan, so sometimes make this with dried cranberries. If you want to add any spices to the sauce (cinnamon, cloves, nutmeg, etc.), add just a pinch or to taste. Leftover sauce reheats well, but may need to be thinned with water to bring it to a proper consistency.

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