Raisin Pineapple Sauce for Ham

1
sweet tooth 0

"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!"

Ingredients

20 m {{adjustedServings}} servings 51 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 51 kcal
  • 3%
  • Fat:
  • 1.1 g
  • 2%
  • Carbs:
  • 9.7g
  • 3%
  • Protein:
  • 1 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • < 1 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

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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.

Footnotes

  • 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.
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Reviews

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I wanted a simple but tasty sauce as an alternative to parsley sauce. This was delicious. I used slightly more raisins than suggested but think that next time I'll do it exactly as stated. I pre...