This is one of those recipes that vindicates my cooking prowess. I came up with the idea for this sauce years ago. My wife Sandi wasn't too hot on the concept of turning raisins into a barbecue sauce. At the end of the cooking session, she had to admit, it was pretty darn good after all. Use this sauce on pork, chicken or white fish.
In a sauce pan--over medium heat, add water and raisins. Simmer for 20 minutes to soften the raisins. Strain raisins to remove water. Place raisins into a food mill, and grind over sauce pan in order to extract raisin juice. Discard raisin skins. Once raisins have been rendered, add remaining ingredients to sauce pan. Stir over low heat to blend. Remove and allow to cool. Makes approx 10-12 oz. of sauce. Use on chicken, pork or white fish.