Raisin Sauce - cooking recipe

Ingredients

1/2 c. seedless raisins
1/3 c. currant or Port wine jelly
1/2 tsp. grated orange peel
dash of salt
dash of allspice
1 Tbsp. cornstarch
1/3 c. orange juice

Preparation

In 1-quart saucepan over medium-high heat, heat to boiling 1/2 cup water, raisins, jelly, orange peel, salt and allspice.
In cup, stir cornstarch with orange juice until blended; stir into raisin mixture and cook, stirring constantly, until thickened and clear.
Serve hot on baked ham, baked or broiled poultry or roast pork.
Makes about 1 1/2 cups.