A family favorite, adaptedfrom an early edition of The Joy of Cooking
Best served with hot or cold ham.
Raisin Beer Sauce
¼ cup firmly packed brown sugar
1 ½ tablespoons cornstarch
1 cup “stale” (=take the cap off an hour or so ahead of using) beer
¼ cup raisins (use currants, if you have them; don’t bother to go buy them for this)
In a spice ball, tea ball, or cheesecloth bag, place
8 whole cloves
1 two-inch stick cinnamon
Cook and stir for about 10 minutes. Then add:
1 tablespoon butter
Remove the spices.
Serve the sauce very hot; it congeals as it cools.
Yield: About 1 ½ cups
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