This old, old recipe is the perfect accompaniment to serve with your Easter Ham or Gammon. Its a bit old fashioned, but it's also very good. Fruit goes really well with the smoky saltiness of Gammon/Ham and this sauce proves that it doesn't have to be pineapple.
Or course if you are not fond of raisins, this isn't the sauce for you, but I do think possibly sour cherries would also work very well. And cherries go great with gammon or ham.
More often than not I will serve this with some gammon or ham steaks and it's lovely with them. But it is also delicious served with a roasted gammon or ham.
I know it is a bit old fashioned . . . like something your Gran would have made, but I hope you won't discount this. It really is good. Proof positive that some of these old fashioned and simple recipes are really excellent and worth revisiting from time to time!
*Raisin Sauce*makes 8 servings
225ml of water (1 cup)2 TBS Cider Vinegar
2 TBS of butter
extra boiling water as needed
Whisk the brown sugar, corn flour and mustard powder together in a sauce pan. Whisk in the water and vinegar to blend. Bring to the boil and then cook for at least two minutes until thickened Stir in the raisins and the butter. If you think the sauce it too thick, whisk in boiling water a tablespoonful at a time until you have the right consistency. Serve warm. You can make this ahead and just gently rewarm prior to serving.