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"From my mother's files....At Easter and sometimes Christmas, this was the sauce she served with baked ham, accompanied by crispy and cheese-rich potatoes au gratin." One to two tablespoons medium to dry red wine
Three-quarters of one cup brown sugar
One tablespoon cornstarch
One- and one-half cups juice from a baked ham
One teaspoon distilled white or rice vinegar
One-quarter teaspoon ground cloves
One-half cup light or dark raisins
In a saucepan over low heat combine red wine, ham juice, vinegar, raisins and cloves. Simmer together for 10 minutes. Mix in brown sugar, then slowly dissolve cornstarch until sauce slightly thickens. Serve hot over slices of baked ham.
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