Raisin Sauce
Pickles, Sauces & Extras

Raisin Sauce

From the kitchen of Mary April
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A sweet-savory raisin sauce made with crushed pineapple and ham drippings — a traditional accompaniment to baked or roasted ham. Raisins soak in warm water to plump up, then simmer in the skillet with the pineapple and its juice and a splash of ham drippings for richness. Flour thickens it and salt and pepper round it out. Mary April’s version is simple and old-fashioned, the kind of sauce that makes a holiday ham feel complete.

Raisin Sauce

Ingredients

Instructions

  1. Soak raisins in warm water for 1 hour.
  2. Drain the raisins and put them in a skillet with the crushed pineapple and its juice.
  3. Add some of the ham drippings and bring to a boil.
  4. Add enough flour to thicken, stirring as you go.
  5. Season with salt and pepper.
  6. Serve warm over or alongside ham.
Ham drippings: Use the drippings from your baked or roasted ham — they add a salty, savory depth that makes this sauce. Don’t skip them.