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.
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 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.
- 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.