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RAISIN SAUCE

  • 2 cups apple juice

  • 1 1/2 teaspoons malt vinegar

  • 1-3" cinnamon stick

  • 1/8-teaspoon salt

  • 2 cups raisins

  • 1 teaspoon dry mustard Juice from 1/4 lemon

  • 2 tablespoons butter

  • 3 tablespoons flour

  • 1-teaspoon salt

  • 11/2 tablespoons sherry
Mix all but the last three ingredients together in a saucepan. Bring to a full boil then simmer for 30 minutes. Remove cinnamon stick and cloves. Melt butter in a separate pan and slowly whisk in flour until it makes a paste. Add sherry and incorporate this mixture into the sauce. Allow sauce to cool. Can be served either at room temperature or warmed. This sauce is almost a must with Chinese food and especially good with pork and poultry. Makes approximately 2 1/2 cups.

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