Raisin Pineapple Sauce for Ham

My mom served this sweet little sauce as a warmed condiment for our ham every Easter. It’s easy, unique and tasty! You can make it earlier, and re-heat it, but it’s best right off the stove!

Step: 1

Whisk together the pineapple juice with cornstarch in a small saucepan over medium heat, and stir in the dry mustard powder, red currant jelly, raisins, and pineapple. (Lumps of jelly will dissolve as mixture heats.) Bring the sauce to a boil, stirring constantly, and simmer until thickened, 1 to 2 minutes. Keep raisins stirred into sauce as it cooks so they don’t burn. Serve warm.

Per Serving: 51 calories; protein 1g; carbohydrates 9.7g; fat 1.1g; sodium 0.7mg.

One of most obvious way to choose a side dish is to look at your main dish (pasta, chicken, seared tofu) and choose more different. If you’re making pasta, make sure for a simple vegetable . Made steak? Go for something light. If you’re want to cooking stir-fry with rice, it must not a best idea to adjust with make a rice salad.

This also can make to cooking process . You don’t want to push more often your oven by scheduling three dishes at once in there, or be rounding four pans on the stovetop . But sometimes you can made a dish do double-duty .