Prep 5 mins
Cook 15 mins
Delicious served hot or cold. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
- 2 cups raisins
- 2 cups water
- 1 pinch salt
- 2 tablespoons cornstarch
- 1⁄4 teaspoon cinnamon
- 1 cup brown sugar
- Rinse raisins, add water; cook for ten minutes.
- Mix salt and cornstarch with 3 tablespoons cold water; combine with cooked raisins and cook until thickened.
- Add cinnamon and brown sugar.
- Continue heating until sugar is melted.