The perfect Pineapple Raisin sauce to accompany baked ham.
4 teaspoons corn starch
2 6-ounce cans pineapple juice
1 20-ounce can crushed pineapple
1 cup brown sugar
2 tablespoons Dijon mustard
½ teaspoon ground cloves
½ teaspoon ground ginger
1 cup raisins
In a small cup, dissolve corn starch with enough of the pineapple juice to make a slurry. (A slurry is cold liquid mixed with cornstarch until smooth and glossy.) Set aside.
Mix all other ingredients in a medium-sized sauce pan and bring to a boil over low heat.
Add slurry mixture and stir until thickened. Remove from heat.
Serve over sliced baked ham.
Sauce may be thinned with additional pineapple juice if it becomes too thick.
Keywords: pineapple raisin sauce