Prep 5 mins
Cook 30 mins
Passed down from a great grandmother, this recipe comes out every Christmas to be served with the Honeybaked ham. The recipe can be doubled for large family dinners.
- 1⁄2 cup raisins
- 1 cup boiling water
- 3⁄4 cup sugar
- 2 tablespoons cornstarch
- 1 tablespoon butter
- 1⁄2 teaspoon lemon juice
- Simmer raisins in water until puffed and tender (roughly 30 min).
- Mix sugar and cornstarch then add to raisins in pot. Stir, cooking slowly until thickened.
- Stir in butter and lemon juice until melted through.
Excellent recipe. Better than the one I have used for some years. Very happy with it, although I had to add a lot more lemon juice, likely due to my use of Splenda instead of sugar.
Actually tagged this because a friend of mine was looking for a raisin sauce for her ham, but I didn't get to it soon enough for her! Her loss, 'cause although I'm not using it on ham, it is A GREAT DESSERT TOPPING, & also gives my dry cereal a real boost! VERY ENJOYABLE & a keeper1 [Tagged, made & reviewed for one of my adopted chefs in the current Pick-A-Chef]
This was outstandingly popular with the Christmas ham and baked sweet potatoes. When I made it ahead of time and it got overly thickened, I thinned it with sparkling cider. I've made it again since then to use on oatmeal, peanut butter and toast, and warmed and poured over vanilla ice cream. This one gets 27*.