Recipe - Raisin Sauce

3 tablespoon Dark Brown Sugar
1 tablespoon Dijon Mustard
3 tablespoon Red Wine Vinegar
1 cup Basic Brown Sauce (See
Sauces)
One fourth cup Raisins, Plumped in 1 Cup Of
Brandy for 10 minutes
And drained

Sweet sauces with pork or game are classic. This one combines a little
sweetness with the acidity of vinegar for a delightfully different taste.
Serve it with that Easter ham for rave reviews. Prepare this sauce no more
than two days in advance and refrigerate it. Rewarm over low heat before
serving.

In a small bowl, dissolve the sugar and mustard in the vinegar. Place the
mixture in a mediumsize heavy saucepan, and add the brown sauce and simmer
over low heat for 10 minutes. Stir in the raisins and simmer 5 minutes
longer. Serve hot.

Yield: About 1 cup of sauce.

From The Complete Book Of Sauces by Sallie Y. Williams