Zested Raisin Sauce Recipe

2 tablespoons cornstarch
½ cup packed brown sugar
1 teaspoon dry mustard
½ cup golden or dark raisins
2 tablespoons white vinegar
¼ teaspoon grated lemon zest
2 tablespoons lemon juice
2 tablespoons butter or margarine

1. Combine ½ cup water with the cornstarch in a medium saucepan; whisk until the cornstarch dissolves completely. Add the brown sugar, dry mustard, 1 cup water, raisins, vinegar, lemon zest, and lemon juice; mix well.
2. Bring to a full boil. Continue to boil and stir 3 minutes. Remove from the heat, add the butter, and stir until melted. Serve warm over sliced ham.

Makes 2 cups
Serves 8 to 16