In medium saucepan set over medium-high heat, bring 1 1/2 cups water to a boil. Stir in raisins and butter; bring back to a boil. Reduce heat to medium. Cook, stirring occasionally, for 5 to 8 minutes or until raisins are very tender. Stir in cloves, allspice, star anise, cinnamon, brown sugar, thyme, salt and pepper; bring back to a simmer. Cook, stirring occasionally, for 8 to 10 minutes or until spices are very fragrant. Remove and discard cloves, allspice, star anise and cinnamon from glaze mixture. 

In small bowl, whisk together vinegar and cornstarch until smooth. Whisk slurry into raisin mixture; bring to a boil. Reduce heat to medium-low. Simmer, stirring occasionally, for 2 to 3 minutes or until thickened, shiny and mostly clear.   

Note: Use raisin glaze for baked ham and serve extra alongside for dipping. Glaze can also be brushed over pork crown roast, whole roast chicken or turkey in the last 10 to 15 minutes of baking.