Recipe: Raisin Sauce Collection (6)

KellyWA (03:06:05) : Here is a collection of raisin sauces...

Raisin Sauce

10 ounce jar red currant jelly
1/2 cup golden raisins
1/4 cup butter (you can use margarine if you like)
2 teaspoons lemon juice
1/4 teaspoon ground allspice

Simply cook all ingredients over medium heat in a saucepan, stirring occasionally until well blended, butter melted and sauce is completely heated through. (This sauce may be on the thin side for you...if it is simply take 1 tablespoon flour and mix with a little of the hot sauce to blend, then add to the whole batch to thicken.)

Sweet and Sour Raisin Sauce

1 cup brown sugar
1/2 cup hot water
1 cup raisins
2 Tbsp. butter or margarine
4 Tbsp vinegar
1 1/2 tsp. Worstershire Sauce
1/2 tsp. salt
1/8 tsp. pepper
1/4 tsp. cloves
pinch nutmeg
1 cup currant jelly

Simmer brown sugar and water for 5 minutes. Stir until sugar is dissolved. Add all remaining ingredients and cook until jelly dissolves.
Store leftover sauce in a tightly sealed container. Sometimes the sugar crystallizes a little when it's refrigerated--just "zap" it in the microwave and the sugar will re-dissolve!!

Apple And Raisin Sauce For Ham

1 c Apple Sauce
1/2 c Apple Butter
1/2 c Raisins
1/2 c Maple Syrup

Combine all the ingredients in a saucepan and simmer until bubbly.
Makes 2 1/4 cups of sauce.

Raisin Growers Raisin Sauce

1 cup raisins
1 3/4 cups water
1/3 cup brown sugar
1 1/2 Tblsp. cornstarch
1/4 tsp. cinnamon
1/4 tsp. cloves
1/4 tsp. dry mustard
1/4 tsp. salt
1 Tblsp. vinegar

Boil raisins in water 5 minutes. Add sugar mixed with cornstarch, spices, mustard and salt. Cook, stirring, until thickened. Blend in vinegar.
Makes 1 1/2 cups. Serve over sliced ham.

Raisin Sauce

1/2 cup dark brown sugar
1 tsp. dry mustard
2 tbl. cornstarch
2 tbl. vinegar
2 tbl. lemon juice
1/4 tsp. lemon peel
1 1/2 cups water
1/2 cup raisins

Mix the brown sugar, dry mustard and cornstarch. Put in a saucepan and slowly add the vinegar. Stir, Add the lemon juice, peel, water and raisins. Stir over low heat until it thickens.

Raisin Sauce

1/2 c brown sugar
1 tb Cornstarch
1 c Apple Juice
1/2 c Seedless Raisins
1 tb butter or margarine

In saucepan, combine brown sugar and cornstarch. Blend in apple juice (or cider); stir until smooth. Cook stirring constantly, til clear and thick. Add raisins, cook 10 minutes to plump raisins. Just before serving, stir in butter or margarine.