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Raisin Pineapple Sauce for Ham

Rated as 4 out of 5 Stars

"My mom served this sweet little sauce as a warmed condiment for our ham every Easter. It's easy, unique and tasty! You can make it earlier, and re-heat it, but it's best right off the stove!"
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20 m servings 51
Original recipe yields 24 servings (1 cup)


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  1. Whisk together the pineapple juice with cornstarch in a small saucepan over medium heat, and stir in the dry mustard powder, red currant jelly, raisins, and pineapple. (Lumps of jelly will dissolve as mixture heats.) Bring the sauce to a boil, stirring constantly, and simmer until thickened, 1 to 2 minutes. Keep raisins stirred into sauce as it cooks so they don't burn. Serve warm.


  • Cook's Notes
  • I found myself without currant jelly, but had a can of jellied cranberry sauce. One half cup of it worked, but wasn't quite as good.
  • Increase the mustard a bit for a hotter sauce.

Nutrition Facts

Per Serving: 51 calories; 1.1 9.7 1 0 < 1 Full nutrition

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I made it with coconut milk instead of 1/2 and 1/2 and it worked well.