RAISIN SAUCE 2 cups apple juice 1 1/2 teaspoons malt vinegar 1-3" cinnamon stick 1/8-teaspoon salt 2 cups raisins 1 teaspoon dry mustard Juice from 1/4 lemon 2 tablespoons butter 3 tablespoons flour 1-teaspoon salt 11/2 tablespoons sherry Mix all but the last three ingredients together in a saucepan. Bring to a full boil then simmer for 30 minutes. Remove cinnamon stick and cloves. Melt butter in a separate pan and slowly whisk in flour until it makes a paste. Add sherry and incorporate this mixture into the sauce. Allow sauce to cool. Can be served either at room temperature or warmed. This sauce is almost a must with Chinese food and especially good with pork and poultry. Makes approximately 2 1/2 cups.
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