There is no better way to serve ham than with Raisin Sauce. Sweet and just sour enough, raisin sauce is packed with plump and juicy raisins and slightly spiced with cloves. It’s the perfect way to transform a ham dinner into a truly special dish.
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This is my grandmother’s raisin sauce, traditionally served over ham at Easter and Christmas. Today marks exactly one year since our beloved matriarch passed, so it feels especially appropriate to share this recipe today.
As children, we used to ladle so much sauce onto our plates that “have a little ham with your raisin sauce” was a common refrain. But we honestly couldn’t help ourselves – it’s really that delicious.
How to Make Grandma’s Raisin Sauce
Grandma’s classic raisin sauce is so easy and takes just 15 minutes – make it while the ham is resting. Raisins are cooked in slightly caramelized brown sugar until they’re fat and juicy, then spiced with ground cloves. A tiny splash of apple cider vinegar takes the edge off the sweetness. There is simply no better way to enjoy ham.
- Combine brown sugar and water in a small sauce pan. Simmer for five minutes, whisking occasionally, until the sugar dissolves and the color is a deep caramel.
- Add raisins, butter, apple cider vinegar, ground cloves, and salt and pepper. The cloves and cider vinegar take the edge off the sweetness from the brown sugar and raisins. It’s an incredible combination of sweet, sour, and spice.
- Continue simmering over medium heat until the butter melts and the raisins are soft, fat, and juicy.
- Pour in the cornstarch slurry.
- Continue simmering until the sauce is thick, 2-3 minutes more.
- Allow the sauce to cool for a few minutes – it becomes very hot in the first step when the sugar is bubbling! Taste for seasoning, and add a bit more cloves if you prefer a more spiced sauce.
- Serve over thick slices of ham.
Tips for Making This Recipe Perfectly
- Raisin sauce can be made in advance and will keep in the fridge for several days. It will thicken considerably, so reheat in a sauce pot over medium heat and thin with water, a tablespoon at a time, until it reaches the right consistency.
- Be sure to use light brown sugar – the flavor of dark brown sugar is too strong and will become overpowering.
- If you prefer a less sweet, caramel-tasting sauce, simmer the brown sugar and water for just 3 minutes in the first step.
More Easy Recipes for Easter Dinner
- Lemon Garlic Asparagus
- Olive Oil Mashed Potatoes
- Green Beans with Bacon
- Maple Bacon Brussels Sprouts
- Mom’s Carrot Cake
Did you make Grandma’s Raisin Sauce? I’d love to know how it turned out! Leave a comment and a rating below.
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Recipe
Grandma’s Raisin Sauce
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- Small Sauce Pot
Ingredients
- 1 c light brown sugar
- ½ c water
- 1 c raisins
- 2 tbsp butter
- 2 tsp apple cider vinegar
- ½ tsp salt
- ¼ tsp ground cloves
- 1 tbsp cornstarch
Instructions
- Combine the brown sugar and water in a small saucepan over medium heat. Simmer, stirring occasionally for 5 minutes. The color will be a deep golden caramel.
- Add the raisins, butter, cider vinegar, salt, and cloves. Bring to a simmer and cook for an additional 5 minutes, or until the raisins are soft and plump.
- Make a slurry by combining the cornstarch with 1 tablespoon of water. Mix until smooth, then add the slurry to the sauce. Continue simmering until the sauce thickens, 2-3 additional minutes. Taste for seasoning and add additional cloves if you’d like more spice. Serve immediately over ham slices.
Notes
- Raisin sauce can be made in advance and will keep in the fridge for several days. It will thicken considerably, so reheat in a sauce pot over medium heat and thin with water, a tablespoon at a time, until it reaches the right consistency.
- Be sure to use light brown sugar – the flavor of dark brown sugar is too strong and will become overpowering.
- If you prefer a less sweet, caramel-tasting sauce, simmer the brown sugar and water for just 3 minutes in the first step. It will, however, still be sweet.
Tim Jackson
Just made this and it’s PDG. For sure a taste down memory lane. Thank you!
This recipe is being saved, that’s for sure.
Danielle
Aw, I’m so glad to hear that!! It’s absolutely the same for me, I can’t eat ham without thinking about and then making my Grandma’s raisin sauce!! Glad you enjoyed it (and the nostalgia).