RAISIN SAUCE FOR HAM

3/4 cup brown sugar
3 tbsps. corn starch
1 1/2 cups beef broth
2 tbsp. vinegar
1/2 cup raisins
1 lemon, sliced thin (I use 1/2 lemon)
1 tbsp. fat (I use veg. oil)

Mix sugar and cornstarch in sauce pan. Add broth and stir until mixed. Add remaining ingredients and cook until raisins are plump and mixture is thickened, stirring occasionally. Serve hot with ham or tongue. Makes 1 1/2 cups.

This recipe calls for using a double boiler but I just use a tfal (non stick) sauce pan and make sure I stir it occasionally.