Apple Raisin Sauce for Baked Ham
"In our home, baked ham was reserved for the holidays. Always decorated with pineapple rings, cherries and studded with cloves it still never did it for me. Then, recently, someone served this wonderful sauce over that traditional baked ham, that made my taste buds smile. I hope you will too when you try it. It's so simple and quick to make."
photo by Bergy
- Ready In:
- 15mins
- Ingredients:
- 8
- Yields:
-
1 cup
- Serves:
- 10
ingredients
- 1 tablespoon butter
- 1 cup apple juice
- 2 tablespoons lemon juice
- 3 tablespoons brown sugar
- 1 tablespoon cornstarch
- 1⁄8 teaspoon salt
- 1⁄8 teaspoon cinnamon
- 1⁄4 cup raisins
directions
- In a saucepan combine all the ingredients and bring to a simmer.
- Cook until mixture thickens and coats the back of a spoon; approximately 10 minutes and there you have it!
Questions & Replies
-
Can I freeze this recipe?
Reviews
-
I'm GingerBee's daughter, and take it from me, this is the BEST sauce for ham, and it's really easy to make! Even I was able to do it!!! Enjoy it! Amy -
Fantastic!
-
Excellent raisin sauce. I added a few more raisins, used Splenda brown sugar and cut it back to 1 tbsp then just when the sauce was cooked I added 2 tbsp Grand Marnier It was great on a ham steak -
I've never had raisin sauce before, but my husband requested it for Easter this year. And this recipe was wonderful. So simple and delicious. I enjoyed it very much and so did my husband! It has been requested that I make it again. :-) Thank you for sharing this recipe! -
Gingerbee - I made this sauce for 240 people, and about 230 raved about it. Thanks! Shirley
see 1 more reviews
Tweaks
-
Exchanged orange juice for apple juice and added a can of crushed pineapple and 1/2 tsp of vinegar to cut the sweetness. Have never had a complaint. Happy Easter.
RECIPE SUBMITTED BY
Gingerbee
United States
I'm a "newbee" to this site, but not to cooking. I love great food and to share recipes and this site is great! I don't know where the information of a "fry cook" came from, but I would consider myself anything else but that :)
A NYC girl originally, lived in London and Canada where I am now. Met lots of interesting people along life's way who taught me a great deal and enriched my life with their knowledge of cooking.
With my children now adults, the family has doubled in size and my commitment to making memories to pass down to another generation inspires me to cooking.
I find cooking a creative expression of one's personality and never tire of new challenges in the kitchen.
