Champagne Raisin Sauce for Baked Ham

3/4 c. raisins
1 c. white wine (champagne or chablis)
1/2 c. sugar
1/4 tsp. salt
1/4 tsp. cloves
1/4 tsp. cinnamon
2 tsp. cornstarch
3 tbsp. butter

Cover raisins with 1/2 cup wine and simmer 5 minutes. Add sugar, butter, salt, cloves, cinnamon and cornstarch dissolved in balance of wine. Stir until mixture thickens. Serve hot on side of ham.