This dessert sauce is yummy served over warm gingerbread, and a dollop of whipped cream makes it even better. The raisin sauce can also be used with other types of spicy cakes.

Ingredients:

• 1 cup of warm water
• 1/2-3/4 cup of raisins
• 3/4 cup of packed brown sugar
• 1 1/2 tablespoons of cornstarch
• 1/2 teaspoon of cinnamon
• 1 tbsp. of fresh lemon juice
• 1 tablespoon of softened butter

Directions:

Put the warm water and raisins in a small saucepan, heat on medium heat to a simmer, and simmer for 5 minutes. Remove the pan from the heat.

In a larger saucepan add the brown sugar, cornstarch, cinnamon and lemon juice and mix well.

Add the hot raisin mixture and stir continuously, cooking over medium heat for 2 to 3 minutes, or until the mixture thickens.

Remove the saucepan from the heat and stir in the butter.

Ladle the sauce over cut squares of warm gingerbread or other spicy cake.

Add a dollop or two of whipped cream (optional).

Enjoy!