Valencia Raisin Sauce

An all-around sauce that adds zest to any dish. Serve over grilled salmon, cooked poultry, pork or lamb.


  • 1/3 cup firmly packed brown sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon grated orange peel
  • 2 cups orange juice
  • 1 cup Sun-Maid Natural Raisins
  • 1 tablespoon sliced green onions
  • 1 teaspoon cider vinegar
  • Directions:

    In saucepan, COMBINE brown sugar, cornstarch and orange peel.
    BLEND in orange juice and raisins.
    COOK until mixture comes to a boil and thickens, stirring occasionally.
    STIR in green onions and vinegar.

    Makes about 2-1/2 cups sauce.