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raisin sauce for ham

From the recipe box cozy holidays by

Introduction

This recipe, adapted from The Margaret Rudkin Pepperidge Farm Cookbook is exactly why I love the book; it’s full of old-fashioned ingredients, flavors, and practical uses for one’s preserves. I’ve slightly changed the ingredients, but included her instructions verbatim. It’s meant to be served with a country-style holiday ham.

Ingredients

¼ cup honey
1 tsp. dry mustard
¼ cup raisins
1 cup red wine
1 cup water
1 glass currant jelly (I assume she means ½ pint)

Steps

  1. Mix all ingredients (except the currant jelly) and cook together for 20 minutes. A glass of currant jelly added to this sauce makes a very pleasant addition to the flavor.

This content is from the cozy holidays collection.

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