In medium saucepan, blend together brown sugar, dry mustard, and ginger.
Stir in raisin pie filling, 2 tablespoons water, the vinegar, and Worcestershire sauce; heat to boiling.
Serve with ham.
Makes 2 1/2 cups.
Mix sugar and cornstarch in a pan and add broth or water gradually, stirring constantly.
Add remaining ingredients and cook, stirring occasionally, until raisins are plump and mixture is thick.
Serve hot with ham.
Makes 1 1/2 cups sauce.
Wash raisins; soak for 20 minutes.
Mix flour with liquid from ham.
Add pineapple juice.
Add raisins and water.
Bring to a full boil.
Boil for 5 minutes.
Makes 2 3/4 cups.
Melt butter.
Stir in flour.
Add mustard and stir.
Add liquid gradually while stirring.
When thick, add raisins and sherry.
If your raisins tend to be dry, soak in hot water for a bit and then drain very well.
Dry raisins can draw the moisture out of the sauce.
Cook water and sugar over low heat for five minutes.
Add remaining ingredients and stir until jelly dissolves.
Makes about 2 cups.
Keeps well in the refrigerator.
Mix all ingredients together in a pan.
Place on stove; heat until
boiling
and
thick.
Pour
over
meat and serve. Makes a sweet and sour sauce.
o boil in 2 qt sauce pan. Add one slightly heaping
Cook apple wedges in butter in a large skillet over medium heat 2 to 3 minutes.
Combine apple juice, brown sugar, raisins, lemon juice, cornstarch, ginger, mustard and cinnamon. Add to apples. Cook, uncovered, 5 minutes or until sauce is thickened. Serve sauce with ham.
Recipe may be doubled.
Boil raisins and water 5 minutes.
Mix dry ingredients.
Add to raisin mixture.
Cook 15 minutes.
Stir in butter and vinegar.
Simmer raisins in water until soft.
Add sugar. Cook for approximately 15 minutes more. Stir in lemon juice; remove from heat. Cool slightly; pour over ham. Recipe may be doubled or tripled.
In a glass bowl combine the oil, honey, mustard, chives, ginger, dill, paprika garlic and raisins.
Whisk in the vinegar, soy, lemon juice and add salt & pepper to taste.
Let the sauce stand for at least 30 minutes at room temperature before serving.
Ladle it over slices of hot ham.
In a small sauce pan place vegetable oil, and onions.
Cook over medium heat; saute until onion is soft; don't burn it.
Quickly add ketchup, water, stir.
Stir for at least 20 minutes or until the water is reduced about 1/2.
Note: I had to mention a measurement in order for this recipe to go through. The truth is to use a pinch of cinnamon and a pinch of salt.
This is the true recipe for Onion Sauce for New York Hot dogs.
When I use the sauerkraut I boil it with added water to make it softer.
In 2-cup glass measuring cup, combine water and raisins. Micro on High for 2 minutes.
Stir in sugar, orange juice, cornstarch and cloves.
Micro, uncovered, on High 2 1/2 to 3 minutes, or until mixture boils and thickens, stirring halfway through cooking time.
Remove from micro, add white vinegar, stir. Makes 1 1/2 cups sauce.
Place ham on microsafe plate, single layer.
Micro on High 4 to 6 minutes.
Serve with sauce.
Serves 4.
urrant jelly mixture and simmer for 5 minutes.
Whisk 1
Mix brown sugar, dry mustard and flour together in small bowl and pour into small sucepan.
Into saucepan add the rest of the ingredients and heat until mixture is bubbly.
Turn down heat to simmer, stirring the mixture , until thick and syrupy.
Serve as a side condiment to ham. Makes a wonderful sauce on the Easter Day table!
Combine raisins and water and simmer for 5 minutes; set aside.
Blend together brown sugar, cornstarch and salt; stir into raisin mixture. Cook over medium heat, stirring constantly, until clear and slightly thickened. Mix in vinegar and butter; stir until butter melts.
Combine the raisins, water and marmalade.
Bring to a boil. Mix the sugar, cornstarch, salt and cloves with the raisin mixture.
Cook and simmer until thick.
Serve with ham.
Mix sugar and flour together in a small saucepan (no heat yet).
Gradually whisk in the water until blended.
Turn on heat and bring to a boil, stirring constantly.
Add raisins, molasses, lemon juice, and salt to taste, stirring to blend.
Lower heat to a simmer and let simmer 5 minutes, or longer if you like it thicker.
Add butter and cook until melted and blended.
Pour over heated leftover ham.
In a saucepan, combine brown sugar, cornstarch and mustard. Stir in water, raisins, vinegar, lemon juice and peel until blended.
Bring to a boil; cook and stir for 2 minutes or until thickened.
Stir in butter until melted.
Serve warm over sliced ham.
Yield: 2 cups.
Soak raisins in water for 2 hours.
Boil slowly for 30 minutes or until liquid is reduced by half.
Add sugar and vinegar.
Cook on low for 45 more minutes.
Serve hot on ham.