Caribbean Sauce for Ham

This recipe is from an old (1970s) Betty Crocker cookbook. I misplaced the recipe, and after years of searching I finally found it. I'm adding it to food.com for safekeeping. This is a sweet pineapple-based sauce; serve with baked ham or grilled ham steaks. It's a great substitute for the raisin-mustard sauce that is traditionally served with ham. You can substitute nutmeg if you don't like cloves. Prep and cook times are approximate. This makes enough sauce for 2 - 4 people. You can scale up the recipe to serve more. Leftovers can be reheated on the stove or in the microwave.

• Ready In: 15 mins
• Serves: 4

Ingredients

• 1 (8 ounce) can pineapple chunks in juice (not in syrup)
• 1⁄4 cup brown sugar, packed
• 1  tablespoon cornstarch
• 1⁄8 teaspoon ground cloves
• 1⁄3 cup  orange juice
• 1⁄2 cup raisins, light or golden
•  water

Directions

1. Drain pineapple; reserve juice.
2. Add water, if needed, to the reserved juice to equal 1/3 cup.
3. In a small saucepan combine brown sugar, cornstarch, and cloves.
4. Stir in orange juice and the water/pineapple juice mixture.
5. Cook over medium heat, stirring until thick and bubbly.
6. Add pineapple and raisins, and cook (and stir) 2 more minutes.