Champagne Sauce
This sauce is served with baked ham.
Cut half a slice of raw, lean ham into very small dice; pour 1 cup of champagne over the diced ham and simmer gently for 10 minutes; add 1/4 c of seedless raisins that have been washed and drained; Thicken to desired consistency with arrowroot that has been moistened, add a small pat of butter and just before serving add 1/4 c of champagne to pep up the flavor.