Raisin sauce

This old-fashioned favourite is sure to bring back memories of special occasions and family gatherings. Serve it with poultry, ham or spicy grilled meats


  • 1- 1/2 cups (375 ml) raisins, divided
  • 3 medium apples, peeled, cored & quartered
  • 4 1/2 cups (1125 ml) orange juice
  • 1 cup (250 ml) corn syrup
  • 1/2 cup (125 ml) white vinegar
  • 1 tbsp (15 ml) dry mustard
  • 1 -1/2 tsp (7 ml) salt
  • 1/2 tsp (2 ml) ground allspice


  • Place 5 clean 250 ml mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Heat SNAP LID® sealing discs in hot water, not boiling (180°F/82°C). Keep jars and sealing discs hot until ready to use.
  • Set aside 1/2 cup (125 ml) raisins. In food processor, purée remaining raisins with apples; add orange juice, corn syrup, vinegar, mustard, salt and allspice. Process until smooth.
  • Pour mixture into a large stainless steel saucepan and bring to a boil. Boil gently 10 minutes. Stir in reserved whole raisins; boil gently until thick, about 10 minutes.
  • Ladle sauce into a hot jar to within 1/2 inch (1 cm) of top of jar (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more sauce. Wipe jar rim removing any food residue. Centre hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining sauce.
  • When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process –boil filled jars – 10 minutes.*
  • When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.
  • After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.