Pineapple Raisin Sauce


prep 0:05       total 0:20


4 cups



1 cup brown sugar
2 tsp. dry mustard
2 tbsp. flour
4 tbsp. cider vinegar
4 tbsp. lemon juice
1/2 tsp. freshly grated lemon rind
2 cups water
1 cup pineapple juice
1/2 cup crushed pineapple
1 dash gound cloves
1 dash cinnamon
1 cup raisin
2 to 3 tsp. cornstarch, mixed with
2 tbsp. water


In a bowl, mix together the sugar, mustard and flour. In a saucepan, mix the remaining ingredients, then add the dry ingredients to the pan. Bring to a boil, cook on a low boil for about 5-10 minutes. Add the cornstarch-water mixture,and cook a few minutes more, until thickened.

Author's Comments

I made this for our Easter ham. I couldn't find a recipe that I liked that had pieces of pineapple in it, only the juice. The amounts here I have doubled, so we could have sauce with our leftovers, but you can cut the recipe by half, if you prefer.

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