Raisin Sauce

Yields:	6 servings
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3	tablespoons	brown sugar, dark
1	tablespoon	dijon mustard
3	tablespoons	red wine vinegar

Basic brown sauce see recipe
1/4	cup	raisins, seedless	plumped in 1 cup of brandy for 10 minutes and drained

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.

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Excellant!