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Just in time for Easter – Raisin Sauce

April 21, 2011

Are you serving ham for Easter? What are you serving with it? Pineapple rings and maraschino cherries? Tasty but it’s been done. That scary bright pink ham glaze in a jar? Nah, you can do better. What you want is something a little sweet, a little tangy, a little spicy and a more natural color. Like brown. Let’s make some raisin sauce! It’s easy.

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Here’s the cast of characters – stuff you probably already have sitting around. Don’t judge my cheap spices, man.

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If you’d like to judge, you can judge my brown sugar storage method because I did purposely put that blobby clear plastic bag right up front. I buy brown sugar in a plastic bag. After I open it, I close it tight with a twistie-tie. Then, I put the whole thing inside of a zip-top bag. I squish out as much air as I can before sealing and Voila!

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Soft brown sugar, every time – no bread slices or apple chunks or microwaves or grating a big hard block of the stuff.

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Here’s another handy tip – look for this plastic tub of corn starch from Argo. It’s so much neater than the old box. (Or was that just me who always had puffs of corn starch all over the place? Entirely possible.)

Mix the cornstarch with the white vinegar and set it aside. It might set up a little but a quick stir when it is time to use takes care of that.

Next, you plump up the raisins in some water. They should look like this….

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…or more so when they are ready. The water is brown, the raisins are a little less wrinkly and lighter in color. You could even let them go longer. Patience isn’t my best virtue.

When the raisins are plump, turn up the heat a little to dissolve the sugar and add the spices. When it is all combined, slowly add the cornstarch mixture and cook and stir until it is thick and glossy, like this:

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Or, even thicker and glossier. Again, that patience thing. Your patience will be rewarded with this delicious and unusual accompaniment for your ham. Maybe give it a little sign so your guests know what it is and they aren’t afraid! And put it in a prettier dish than this one if you have it – a nice cut crystal little number would give this sauce the love it deserves!

Raisin Sauce

1 cup raisins
1-1/2 tablespoons corn starch
1 tablespoon white vinegar
1/3 cup brown sugar
ΒΌ teaspoon each cinnamon, ground clove, dry mustard, salt

Warm raisins with 1-1/2 cups water over low heat until plump. Once raisins are plump, increase heat to medium and add the brown sugar, cinnamon, ground clove, dry mustard and salt. Stir to combine. In a small bowl, combine the corn starch and vinegar. Slowly add the cornstarch mixture to the raisins and cook until thick. Mixture will turn clear and glossy. Keep warm and serve with baked ham.

Printable recipe so you don’t spill this sauce all over your keyboard. That would be rough to clean.

P.S. – Big news! This blog is getting a little facelift and soon I’ll be moving over to breadandputter.net. More details soon but you can totally scribble that on your handwritten list of Favorite Web Logs in your top drawer now.

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8 Comments leave one →
  1. April 21, 2011 1:40 pm

    Sounds delish…I do love something with a sweet component on my ham. Sweet + mustard = Perfect for me.

  2. April 21, 2011 4:22 pm

    I LOVED the pineapple rings on Easter Ham. Didn’t care for the cherries as much. Raisin sauce? Very interesting. Why is it telling me that it wants a shot of bourbon????

    • April 21, 2011 9:25 pm

      Wait, did your two comments get mixed up? Because that sounds like something Barbara would say. :-)

      Either way, it sounds BRILLIANT to me. Or maybe rum.

  3. April 21, 2011 11:01 pm

    My favorite part of the ham was the sweet brown sugary glaze. This raisin sauce belongs on the Easter table…yum.

    A splash of bourbon or rum never hurt nobody. An certainly no ham.

  4. April 22, 2011 4:38 pm

    This sounds really good!

  5. April 23, 2011 11:55 am

    No judgment on the Job Lot spices – that’s where I get mine too! I buy my brown sugar in the bag too – but I just do the ol’ bread bag thing and “twist and tuck.” Works fine. The corn starch thing looks like a good idea.
    What’s the deal with BreadandPutter.net? Will you still be a WordPress chick but self-hosted? What’s the benefit?

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