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Betty’s Raisin Sauce for Ham — EASTER

April 17, 2014

Betty’s Raisin Sauce for Ham — EASTER

yt notes

Betty demonstrates how to make Raisin Sauce. This tart and sweet sauce is served alongside sliced ham, and it goes perfectly with any kind of pork!


1 ½ cups golden raisins (You may use dark raisins.)
1 ½ cups water to cover raisins in pot (Be prepared to add up to 1 cup additional water as sauce cooks.)
2 teaspoons prepared yellow mustard
½ cup light brown sugar, firmly packed
½ teaspoon salt
1 tablespoon white vinegar
2 tablespoons cornstarch
additional water to mix with cornstarch

Place raisins in medium-sized pot and add 1 ½ cups water, or enough to cover raisins. Bring to a boil over medium heat. Reduce heat to low and simmer raisins in water for 1 hour, stirring occasionally.

Add additional water, as needed, so that there will be enough liquid to make a sauce after the hour of cooking is over. Remove cooked raisins and sauce from heat. Stir in mustard, brown sugar, salt, and vinegar. In a small dish, combine cornstarch with a small amount of water to form a slurry for thickening the sauce. Add about half of the cornstarch mixture to the raisin sauce, reserving the rest for additional thickening, if needed.

Bring to a boil, stirring constantly. Cook just a couple of minutes until sauce thickens. Add more of the cornstarch mixture if sauce is not as thick as desired, and cook to desired thickness. Pour Raisin Sauce into serving bowl and serve immediately, while hot. (This sauce may be made ahead of time and reheated later.) I will be serving this Raisin Sauce with my Baked Picnic Ham for Easter—a winning combination! I hope you love it! –Betty ♥


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