Monday, November 21, 2011

Gramdma Sherrieb's Raisin Sauce from Julie Cantrell

This was served with ham. I haven't made it, but I remember it being very tasty.

1 cup firmly packed brown sugar
1 cup raisins
2 Tbl butter
4 Tbl vinegar
pinch of salt
1/2 tsp ground cloves
a few grains of mace
1 cup of jelly (probably grape jelly)

Cook the raisins slowly in water, maybe just enough to cover the raisins. Simmer slowly 1/2 to 3/4 hour.
Add the other ingredients and cook until jelly is melted. Thicken with corn starch and water.

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