Raisin Sauce
This Raisin Sauce is a classic recipe I’ve been making for over 30 years. It’s sweet, a bit tangy, warmly spiced, and the perfect accompaniment to ham, pork chops, tenderloin, and chicken. Don’t let the ingredient list deter you, the flavor combination works very well.
Whether you’re serving a holiday ham or a weeknight pork tenderloin, this raisin sauce recipe adds a sweet and savory balance that makes people go back for more.
As I mentioned above, I’ve been making this recipe for more than 30 years. It’s one of the first recipes I ever made when I got married, and it was an instant hit with my husband and parents.
I have no idea where the recipe came from, and the recipe card is old and faded. While looking through my Mom’s recipe box, I found this orange sauce that is just as delicious with ham or chicken. I like to offer both sauces in gravy boats with a ladle or spoon when I serve ham.
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Why you’ll love this recipe
- The flavors will surprise you. The combination of ingredients creates a sweet and slightly warm raisin sauce.
- It’s made with simple pantry ingredients.
- It’s perfect for ham, baked or grilled chicken, or pork tenderloin or chops.
- Easily doubles for a larger crowd.
- It’s ready in about 15 minutes.
What ingredients do you need to make a raisin sauce?
So I know the combination of ingredients doesn’t sound like they will work. Trust me, they do. I hope you try it.
- Sugar
- Water
- White Vinegar
- Worcestershire Sauce
- Currant Jelly
- Raisins
- Salt
- Ground Cinnamon
- Ground Cloves
- Ground Ginger
- Black Pepper
How to serve this raisin sauce recipe
This particular recipe pairs beautifully with:
- Baked Ham
- Spiral Ham
- Pork Chops
- Baked Chicken
- Grilled chicken
- Pork Roast
- Pork Tenderloin
- It’s perfect for holidays like Easter or Christmas, or any occasion.
Tips for making the best raisin sauce
- Serve the sauce warm but not hot.
- Be sure to chop the raisins, or they will overpower the sauce. I’ve found that smaller pieces work better in this recipe.
- Boil the sugar and water, but simmer the mixture once all of the other ingredients are added. You don’t want to overcook the spices or thicken the sauce too much.
Storage instructions
Store leftover raisin sauce in an airtight container in the refrigerator for up to 3 days. Gently reheat the sauce on the stovetop, adding a bit more water if it’s too thick.
More sauce recipes
In addition to the orange sauce I mentioned above, this mustard sauce or a honey mustard sauce is great for dipping chicken strips, but pineapple BBQ sauce would be great on chicken or ribs.
Can you make raisin sauce ahead of time?
While I’ve never made this sauce ahead of time, I think you could. I would worry it would be too thick. You could try reheating it on the stovetop with a bit of water to thin it out. Honestly, it takes so little time to make that making it fresh is best.
How do I thicken raisin sauce?
It will thicken somewhat as it stands but you can simmer it a bit longer.
Can I use golden raisins in this sauce?
While I have never used golden raisins, I think they would work in this recipe. Golden raisins are machine-dried resulting in a tangier flavor than black raisins, which are sun-dried.
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All recipes are tested in my Florida kitchen exclusively by me.
Raisin Sauce
Ingredients
- 1 cup sugar
- ½ cup water
- 2 tablespoons white vinegar
- 1 tablespoon Worcestershire sauce
- 8 ounces currant jelly
- 1 cup raisins, chopped
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground cloves
- ⅛ teaspoon ground ginger
- Dash black pepper
Instructions
- In a heavy saucepan, boil the sugar and water for 2 minutes.1 cup sugar, ½ cup water
- Add all of the remaining ingredients and stir well to combine, breaking up the currant jelly. Reduce the heat to low and cook 2 to 5 minutes longer until all of the ingredients are blended and the sauce begins to thicken.2 tablespoons white vinegar, 1 tablespoon Worcestershire sauce, 8 ounces currant jelly, 1 cup raisins, chopped, ½ teaspoon salt, ¼ teaspoon ground cinnamon, ⅛ teaspoon ground cloves, ⅛ teaspoon ground ginger, Dash black pepper
- Transfer the raisin sauce to a gravy boat and serve hot.
