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Lemon-Raisin Sauce

Serve warm over gingerbread or any loaf cake.


  • 1 tablespoon cornstarch
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 1/4 teaspoon salt
  • Pinch of ground ginger
  • 1 cup hot water
  • Grated rind of 1 lemon
  • 1 tablespoon butter
  • 3 to 4 tablespoons lemon juice
  • 1 cup seedless raisins


  1. Combine cornstarch, sugars, salt and ginger.
  2. Add hot water and cook until thickened and clear.
  3. Add remaining ingredients.

Makes about 2 1/4 cups.

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