I have no idea why but my friend Jane Ward had a hankering for pickled raisins. As we often share recipes and food ideas in our Twitter community and knowing my love for pickling any fruit or vegetable that comes my way, she asked if I had made pickled raisins. I have made conserves with raisins and chutney with raisins but plain pickled raisins had never found their way in a jar in my kitchen.
Not one to let a friend down, I got out a box of golden raisins and started to play. The resulting pickled raisin recipe was so great that we served them at our Thanksgiving dinner and several people pushed aside homemade cranberry relish in favor of raisin pickles to eat with their turkey.
- 2/3 cup golden raisins
- 1/2 cup apple cider
- 2 tablespoon cider vinegar
- 1 tablespoon sugar
- 1 teaspoon lemon zest
- 1/2 cinnamon stick
- 1 star anise
- 1/4 teaspoon salt
- 1/4 teaspoon brown mustard seed
- 1/4 teaspoon caraway seed
In a small pot mix all ingredients except vinegar. Cook on low heat until raisins are plump and soft and liquid is reduced by half (about 15 minutes) Add cider vinegar and place in a jar and chill for at least one day.
source: Robin Cohen
tags: vegan, vegetarian, pareve