- 2 tablespoons unsalted butter
- 1 3/4 cups water
- 1 cup currant jelly
- 1 tablespoon apple cider vinegar
- 1 tablespoon lemon juice
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1 cup dark raisins
- 1 cup golden raisins
- 1/2 teaspoon salt
- 1/4 teaspoon ground cloves
- 1 tablespoon cold water
- 1 tablespoon cornstarch
- Melt butter in a saucepan over medium heat.
- Stir 1 3/4 cup water, currant jelly, cider vinegar, and lemon juice into hot butter. Simmer over low heat until jelly dissolves and mixture is the color of maple syrup, 5 to 10 minutes.
- Slowly stir white sugar and brown sugar into currant jelly mixture, stirring constantly, until well incorporated.
- Stir dark raisins, golden raisins, salt, and cloves into currant jelly mixture and simmer for 5 minutes.
- Whisk 1 tablespoon cold water with cornstarch in a small bowl until fully blended. Stir into raisin sauce and simmer until thickened, at least 5 minutes.
06/26/2019
recipepes.com
foley family raisin sauce (for ham), recipe
PT15M
PT1H
5
455 calories
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