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CINNAMON RAISIN SAUCE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Millet Estate in Greenville, Texas in 1992. 1 teaspoon butter 1 teaspoon butter 1 teaspoon cinnamon 1/2 teaspoon nutmeg 2 tablespoons sugar 1/4 cup golden raisins Melt butter in a small saucepan over medium high heat then pour in pear juice and blend until smooth. Add cinnamon, nutmeg, sugar and raisins then cook until bubbly. Keep warm. Serve over ice cream, pancakes, waffles or fruit.


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