Raisin Sauce

1 cup sugar
1/2 cup water
1 cup raisins
2 tablespoons butter
3 tablespoons cider vinegar
1/2 teaspoon Worcestershire
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon ground cloves
12-ounce jar currant jelly

Cook sugar and water 5 minutes over medium heat; sugar will be completely dissolved. Add remaining ingredients and cook until jelly dissolves. Can be made ahead and then reheated in the microwave. Delicious served with baked ham or grilled pork tenderloin.