Raisin Nut Sauce

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Preparation info

  • 1Β½ cups

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 cup firmly packed brown sugar
  • 2 tablespoons cornstarch
  • ΒΌ teaspoon salt
  • ΒΎ cup water
  • 1 tablespoon lemon juice
  • 2 tablespoons butter
  • Β½ cup chopped raisins
  • β…“ cup chopped nuts
  • 1 teaspoon vanilla extract


  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.

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