My grandma used to make this delicious sauce which combines the sweetness of raisins with the hotness of mustard. Serve hot over baked ham.
It was delicious. But when I first made it, it turned to gel. I had to add another cup of water to thin it out. The cornstarch should be cut in half. When I made it a second time. I used only half the amount of cornstarch the recipe called for and it turned out perfect. Maybe the recipe has a type-o. Maybe she meant to type 2 teaspoons instead of tablespoons. - 21 Nov 2001 (Review from Allrecipes USA and Canada)
I made this twice and it is very good. The second time, I made it a day ahead to save time. Mistake! Once I re-heated the sauce, it was very, very thick and it took a lot of additional water to make it barely acceptable. Still very good, but this sauce should not be served that thick. But this was due to user error. In the future, I will have all of the ingredients ready to go and make it just before the ham is ready to come out of the oven. - 28 Mar 2005 (Review from Allrecipes USA and Canada)
Yum! I halved the cornstarch and it came out perfect. - 26 May 2002 (Review from Allrecipes USA and Canada)