Top | cozy holidays

raisin sauce for ham

(recipe, Sarah Gilbert)


This recipe, adapted from The Margaret Rudkin Pepperidge Farm Cookbook is exactly why I love the book; it's full of old-fashioned ingredients, flavors, and practical uses for one's preserves. I've slightly changed the ingredients, but included her instructions verbatim. It's meant to be served with a country-style holiday ham.


  1. ¼ cup honey
  2. 1 tsp. dry mustard
  3. ¼ cup raisins
  4. 1 cup red wine
  5. 1 cup water
  6. 1 glass currant jelly (I assume she means ½ pint)


  1. Mix all ingredients (except the currant jelly) and cook together for 20 minutes. A glass of currant jelly added to this sauce makes a very pleasant addition to the flavor.