Recipes > Sauces & Spreads > Dessert Sauces > Raisin Sauce

Raisin Sauce


  • 1 cup seeded raisins
  • 1 tablespoon lemon
  • sugar to taste
  • 1 tablespoon corn starch
  • 1 tablespoon of butter


Stew the raisins in one pint of water until soft. Mash them and strain them through cheese cloth. Put the liquor on to boil, add the lemon and sugar. Thicken with the corn starch wet in cold water, and cook until smooth. Add the butter just before serving.


Print recipe/article only


Civic League Cook Book (1913).

comments powered by Disqus