Combine

¼ cup firmly packed brown sugar

1 ½ tablespoons cornstarch

Pinch salt

Stir in:

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.