Raisin Pineapple Sauce for Ham
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Ingredients20 m servings 51 cals
Original recipe yields 24 servings (1 cup)
- 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.
Per Serving: 51 calories; 1.1 g fat; 9.7 g carbohydrates; 1 g protein; 0 mg cholesterol; < 1 mg sodium. Full nutrition
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