Recipe - Raisin Saucechuck

One fourth cup Plain flour
1 One half tablespoon Light brown sugar
1 One half tablespoon Dry mustard
Salt and white pepper
1 One half cup Water
2 tablespoon White wine vinegar
1 tablespoon Fresh lemon juice
1/3 cup Seedless raisins
2 tablespoon Butter

Place first 4 ingredients in a heavybased saucepan; stir to blend; bring
water to a boil in a separate saucepan and whisk into dry ingredients, a
little at a time, stirring constantly, to produce a smooth sauce;add
vinegar and lemon juice, then simmer over moderate heat for 7 to 8 minutes;
add raisins; lower heat to low and cook 3 minutes more, or until raisins
are soft and plump; just before serving, stir in the butter until melted;
serve hot with ham. Makes about 1 Three fourths cups. Chuck Ozburn
Posted to BakeryShoppe Digest V1 #455 by Martha Sheppard
marthahs@ix.netcom.com on Dec 16, 1997