Raisin Sauce, Southern Style

Submitted by mollypaul

"A perfect sauce for ham or tongue from the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947."

 

• Ready In: 25mins
• Ingredients: 10
• Yields: 1 1/2 cups
• Serves: 12

ingredients

• 3⁄4 cup brown sugar
• 1 teaspoon cornstarch
• 1 1 cup stock, from ham, tongue or 1 cup use water
• 1 tablespoon vinegar
• 1 cup raisins
• 1 tablespoon butter (no substitutions)
• 1⁄4 teaspoon salt
• pepper, to taste
• 1⁄4 teaspoon Worcestershire sauce
• 5 cloves

directions

1. Mix sugar and cornstarch; add broth gradually, stirring constantly.
2. Add remaining ingredients and cook, stirring occasionally, until raisins are plump and mixture is thick.
3. Serve hot.