Raisin Sauce

1 pound raisins, seedless
4 ounces granulated sugar
2 cups water
1 pound currant jelly
1/3 cup cider vinegar
2 ounces margarine
1 tablespoon worcestershire sauce
1 teaspoon salt
1/4 teaspoon white pepper
1/2 teaspoon ground cloves
1/8 teaspoon mace
few drops red food coloring (optional)
Yield: 1 1/2 quarts
1. Steam raisins or simmer in small amount of water for 3-5 minutes.

2. Mix sugar and water, and heat to boiling point.

3. Add cooked raisins, currant jelly, and remaining ingredients. Simmer 5 minutes or until jelly is melted.



Notes: Serve with baked ham.