Prep 5 mins
Cook 15 mins
A recipe from a land where time stands still.
- 2 cups water
- 1 cup sugar
- 1 tablespoon vinegar
- 1 tablespoon unsalted butter
- 1 1⁄2 cups raisins
- 1⁄4 teaspoon salt
- 1 tablespoon cinnamon
- 1 cup water
- 1⁄8 cup cornstarch
- Bring all ingredients, except water and cornstarch, to a boil.
- When raisins are plump and sugar is dissolved turn heat down.
- Thicken with the cornstarch mixture.
- Serve warm with ham or meatloaf.
WOW! Just what I was looking for. This sauce was EXCELLENT, especially with ham! Reminds me of what I used to get at a colonial restaurant that has resently shut down. The only thing I would say is that the recipe served closer to 12 people (not 4-6). Thanks for posting Mille!
WOW this recipe is really good, the only thing I changed was the amount of sugar to 1/4- 1/2 cup because it was too sweet with the raisins and I reduced the raisins to 1/4c because my children don't like raisins. However; I will definately make this again, it is a keeper. And next time I think I'll puree the sauce to hide the raisins (just like the packets you get with ham steaks) because of my picky kids! THANKS for posting.