Receta Raisin Sauce
This is my version of my mom’s raisin sauce that she would make to serve with ham at holiday or company meals when I was young. Today, I make it to make one of my husband’s least favorite foods more palatable for him…ham. This sweet and sour sauce is also very good served on most any pork or poultry.
I based my recipe from one found in my grandmother’s Watkins cookbook. As pictured, it is a very loose sauce. However, my mom and grandmother used to add a cornstarch slurry to thicken it some. It is really based on personal taste….I think I like the sauce thicker than pictured, but my husband likes it this way. I have included thickening as an option in the recipe.
The recipe did not originally contain any cinnamon either. I LOVE cinnamon, so I have added it as well.
This recipe is easily halved or doubled depending on how many your serving. For three people, I usually halve the recipe. For more than six people, I would double the recipe.
Recipe: Raisin Sauce for Meat
Ingredients:
- 2 c. sugar
- 2 c. cider vinegar
- 3 Tbsp. lemon juice+
- 1 1/4 c. raisins
- pinch of ground cloves, to taste
- 2 tsp. ground cinnamon
- 1 – 2 Tbsp. cornstarch* (optional)
Instructions:
Combine all ingredients in a saucepan.
Boil for at least 15 minutes…liquid should reduce and thicken slightly.
*For thicker sauce, make a slurry of cornstarch and warm sugar/vinegar liquid and stir slowly into sauce before bringing it to a boil. The more cornstarch you add, the thicker the sauce.
Serve warm in a gravy boat, bowl, etc.
+ Meyer lemon is great in this dish. I use more lemon juice if using Meyer lemons and less if using regular lemons.
Copyright © 2013.
Recipe by Paula, A Simple Home Cook.