Instructions:

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

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

Makes about 2 1/4 cups.