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.
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).