Raisin Sauce
It’s a delectable sauce full of plump golden raisins and sweet oranges, scented with spices of mace and cloves. This is beautiful vintage recipe from the 1950s and it’s a simple yet wonderful addition turning an ordinary ham into something really quite spectacular!
Equipment
- medium saucepan
Ingredients
- 1 cup sugar
- 1 cup golden raisins
- 1 large orange, zested and juiced about ½ cup juice
- 1 large orange, zested then peeled and chopped about 1 to 1-¼ cups
- 2 tablespoons butter
- 2 tablespoons champagne vinegar or white wine vinegar
- ¼ teaspoon Worcestershire sauce
- ½ teaspoon kosher salt
- ¼ teaspoon ground cloves
- ¼ teaspoon mace
- 1 cup currant jelly or jam
- 4 teaspoons cornstarch
- ¼ cup water
Instructions
- Combine all the ingredients except the cornstarch and water together in a medium saucepan. Cook over medium heat until the mixture comes to a gentle boil, stirring frequently until the sugar and currant jelly are dissolved.
- Reduce heat to low and continue simmering until the raisins are very plump, about 15 to 20 minutes.
- Mix the cornstarch with ¼ cup cold water then stir it into the raisin sauce. Cook for an additional 10 minutes, until thickened.
- Serve warm over ham, pork tenderloin, pork roast or chops.
Notes
This sauce can be made a day or two ahead and refrigerated.