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.

Spicy Pickled Raisins

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Course: Sides
Cuisine: French
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Degree of Difficulty : Easy
Servings: 4 servings
Tip : 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.


  • 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


  • Gather all ingredients before starting the recipe.
  • Measure 1 cup of water plus 3 sprigs thyme, 1 sprig rosemary, 1/2 tsp Asian chili sauce, 1/2 cup white wine vinegar, 1/4 cup sugar and 2 tsp brown or golden mustard seeds and add to a medium sauce pan. Bring the mixture to a boil, then reduce heat and stir until the sugar has totally melted.
  • Mix in 1 1/2 cup golden or dark 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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