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
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.