Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| ¼ cup | Plain flour |
| 1½ tablespoon | Light brown sugar |
| 1½ tablespoon | Dry mustard |
| \N \N | Salt and white pepper |
| 1½ cup | Water |
| 2 tablespoons | White wine vinegar |
| 1 tablespoon | Fresh lemon juice |
| ⅓ cup | Seedless raisins |
| 2 tablespoons | Butter |
Place first 4 ingredients in a heavy-based 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 1¾ cups. Chuck Ozburn Posted to Bakery-Shoppe Digest V1 #455 by Martha Sheppard <marthahs@...> on Dec 16, 1997