Raisin Sauce

1 cup sugar
1/2 cup water
1 cup seedless raisins, white if possible
1 cup oranges cut fine. rind left on
2 Tbls. butter
2 Tbls. vinegar
2 tsp. cornstarch
1/8 tsp. Worcestershire sauce
1/2 tsp. salt
1.4 tsp. ground cloves
1/8 tsp. mace
1 cup currant jelly
1/4 cup ham drippings, if available

Mix together all the ingredients except ham drippings and cornstarch bring to a boil. Cook until raisins are plump. Add drippings and cornstarch dissolved in a little water. Cook until clear.

Sauce for ham should be light-bodied and thin. This is a good sauce to keep in the regrigerator: Use it on ham, corned beef, Canadian bacon, or smoked tounge. Makes about 4 cups.