Classic Raisin Sauce Recipe for Baked Ham
Source: adapted from thespruceeats.com
Serve the raisin sauce warm, with sliced ham or pork dishes.
1/2 cup brown sugar
2 T cornstarch
1 tsp dry mustard
1 T vinegar
2 T lemon juice
1 cup raisins
1 1/2 cups water
In a medium saucepan, combine the brown sugar, cornstarch, and dry mustard; stir to blend the dry mixture thoroughly.
Add the vinegar and lemon juice, stir until smooth.
Add the water to the mixture, stirring constantly until all ingredients are well combined. Add raisins.
Cook over medium heat, stirring constantly, until it is thick, clear, and bubbly, for at least 10 minutes.
Variations:
Buttery Sauce: For extra flavor and some shine, add 1 to 2 tablespoons of butter to the sauce as soon as it is removed from the heat. Stir until the butter has melted.
Citrus Flavor: Replace 1/2 cup of the water with orange or grapefruit juice.
Apple-Raisin: Sauteé 1/2 to 1 cup of diced apple in a small amount of butter until just tender. Replace half of the water with apple juice or cider and add the diced apple to the sauce along with the raisins.
Spiced Raisin: Add 1/2 teaspoon of cinnamon, 1/4 teaspoon of ground ginger, and a dash of cloves to the sauce.
Pineapple-Raisin: Reduce the water to 1 cup and add one 8-ounce can (undrained) of crushed pineapple along with the raisins.
Rum-Raisin: Stir in 1 teaspoon of rum extract as soon as the sauce is removed from the heat.