3 tb Dark Brown Sugar

      1 tb Dijon Mustard

      3 tb Red Wine Vinegar

      1 c  Basic Brown Sauce (See

           -Sauces)
    1/4 c  Raisins, Plumped in 1 Cup Of

           -Brandy for 10 minutes
           And drained
  Sweet sauces with pork or game are classic.  This one combines a little
  sweetness with the acidity of vinegar for a delightfully different taste.
  Serve it with that Easter ham for rave reviews. Prepare this sauce no more
  than two days in advance and refrigerate it. Rewarm over low heat before
  serving.
  In a small bowl, dissolve the sugar and mustard in the vinegar. Place the
  mixture in a medium-size heavy saucepan, and add the brown sauce and simmer
  over low heat for 10 minutes.  Stir in the raisins and simmer 5 minutes
  longer.  Serve hot.
  Yield:  About 1 cup of sauce.
  From The Complete Book Of Sauces by Sallie Y. Williams