1.   I grated some fresh ginger and squeezed the pulp over the raisin sauce so that a few drops of pale green ginger juice fell in.

2.   Squeeze pulp from skins.

3.   Squeeze the pulp from the cloves into a food processor.

4.   Squeeze the pulp into a small bowl.

5.   Strain liquid into another small bowl, squeezing pulp as much as possible, and set aside.