1/2 cup white sugar
1/2 cup brown sugar
2 tablespoons all-purpose flour
2 tablespoons baking powder
1 teaspoon ground cinnamon
2 tablespoons lemon juice
1 tablespoon rum
1/2 cup chicken broth
1 teaspoon cornstarch
1 cup raisins
In a medium saucepan, combine sugar and brown sugar; bring to a simmer. Reduce heat to medium. Skim excess fat; heat to a simmer, stirring frequently, 5 minutes. Remove from heat. Stir in flour, baking powder, cinnamon, lemon juice, rum and chicken broth. Bring to a low boil, stirring constantly. Reduce heat to medium; stir in cornstarch. Stirring constantly, heat to a simmer, stirring constantly, 5 minutes. Remove from heat and stir into fruit and sugar mixture. Bring to a full boil, stirring constantly. Cook, stirring, until thickened, 5 minutes. Stir in chicken broth, cornstarch and raisins. Spoon mixture into 1-1/2 in.-thickened earthenware or waxed paper muffin cups (such as tea cups), and top with whipped topping.