Instructions: 1. In saucepan, bring 1 cup of the champagne and raisins to boil; reduce heat to low and simmer for 5 minutes.

2. Dissolve cornstarch in remaining champagne; add to saucepan along with sugar, butter, salt, cloves and cinnamon. Cook stirring, until boiling and slightly thickened, 2 to 3 minutes. Pour into sauceboat.

Makes about 3 cups enough for 12 servings.
*Instead of champagne, you could use half champagne and half white wine or sherry and serve with Braised Ham.

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