Raisin Nut Sauce

Preparation info
  • 1½ cups

    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 1 cup firmly packed brown sugar
  • 2 tablespoons cornstarch
  • ¼

Method

  1. Mix the brown sugar, cornstarch and salt together in a saucepan. Add the water and mix well. Cook over low heat, stirring constantly, until of desired thickness.

  2. Stir in the lemon juice and butter. Add the raisins, nuts and vanilla. Serve warm over vanilla ice cream.