Foley Family Raisin Sauce (For Ham)
Serves: 2
Carolyne Schoen
1 January 1970
Based on User reviews:
49
Spice
46
Sweetness
50
Sourness
45
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
2 tbsps
Unsalted Butter1 tbsp
Water (cold)1 cup
Jelly (currant)1 tbsp
Apple Cider Vinegar1 tbsp
Lemon Juice1 cup
White Sugar1 cup
Brown Sugar1 cup
Dark Raisins1 cup
Golden Raisins1 tsp
Salt1 tsp
Ground Cloves1 tbsp
CornstarchDirections:
1
Melt butter in a saucepan over medium heat
2
Stir 1 3/4 cup water, currant jelly, cider vinegar, and lemon juice into hot butter
3
Simmer over low heat until jelly dissolves and mixture is the color of maple syrup, 5 to 10 minutes
4
Slowly stir white sugar and brown sugar into currant jelly mixture, stirring constantly, until well incorporated
5
Stir dark raisins, golden raisins, salt, and cloves into currant jelly mixture and simmer for 5 minutes
6
Whisk 1 tablespoon cold water with cornstarch in a small bowl until fully blended
7
Stir into raisin sauce and simmer until thickened, at least 5 minutes