Raisin Sauce

recipe
This simple, old-fashioned spiced raisin sauce has been a longstanding holiday tradition for Margery Davis Bennett's husband. His family enjoys it with cooked turkey or ham.

Yield:

Makes 2 1/4 cups; 8 to 10 servings

Recipe from

Nutritional Information

Calories 210
Caloriesfromfat 11 %
Protein 0.6 g
Fat 2.7 g
Satfat 1.6 g
Carbohydrate 49 g
Fiber 1 g
Sodium 99 mg
Cholesterol 6.9 mg

Ingredients

1 cup sugar
1 cup raisins
2/3 cup apple jelly
3 tablespoons white wine vinegar
2 tablespoons butter or margarine
1 tablespoon lemon juice
1/4 teaspoon ground cloves
1/4 teaspoon mace
1/4 teaspoon salt
1/8 teaspoon pepper

Preparation

In a 2- to 3-quart pan over medium heat, stir sugar and 1/2 cup water until the sugar is dissolved, about 2 minutes. Add raisins, jelly, vinegar, butter, lemon juice, cloves, mace, salt, and pepper; reduce heat to low and simmer, stirring often, until raisin sauce is reduced to 2 1/4 cups, about 15 minutes. Serve warm.

Nutritional analysis per 1/4 cup.

Note:

Margery Davis Bennett, Anacortes, Washington,

November 2001
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