Spicy Pickled Raisins are a perfect accompaniment to any roast game or even veal or pork tenderloin. I served it with Confit of Duck. It was the perfect sweet, sour and spicy pairing with the rich and delicious duck.

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  • Course Sides
  • Cuisine French
  • Keyword 5 Ingredients or Less, Christmas, Condiment, Delicious, Do-Ahead, Fall-Winter, Fine Food, New Years, Special Dinner
Servings Prep Time Cook Time
4 servings 5 minutes 10 minutes
Passive Time Total Time
15 minutes
Servings Prep Time Cook Time
4 servings 5 minutes 10 minutes
Passive Time Total Time
15 minutes
Tips
Golden raisins in Canada are truly golden, golden raisins in the US are brown. I have used both kinds and have served both versions with Confit of Duck. I rather like the Canadian gold, but the American gold tastes just as good.
Degree of Difficulty
Easy
Ingredients
  • 3 sprigs thyme or 2 teaspoon of dried thyme
  • 1 sprig rosemary
  • 1/2 tsp Asian chili sauce
  • 1/2 cup white wine vinegar
  • 1/4 cup sugar
  • 2 tsp brown or golden mustard seeds
  • 1 1/2 cup golden or dark raisins
Servings: servings
Units:
Instructions
  1. Gather all ingredients before starting the recipe.
  2. Measure 1 cup of water plus the other pickling ingredients, except the raisins, and add to a medium sauce pan. Bring the mixture to a boil, then reduce heat and stir until the sugar has totally melted.
  3. Mix in the raisins and remove from heat, cover with a lid, and allow to stand for at least one hour. This can be made several days in advance and stored in the refrigerator.

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