Happy National Raisin Day! Pickled Golden Raisins are a spectacular addition to roasted and stewed meats, especially lamb. Stud your basmati with them and a few buttery toasted almonds; your rice just got an upgrade. Add these to some spinach and beets, a cheese plate for your next social hour or in between the ham and cheese you grill up for your honey.
Ingredients:
1 Cup Golden Raisins
1 Cup Water
3 TB White Wine Vinegar
1/2 Cup Brown Sugar
2 TS Mustard Seeds
1 TS Lemon Thyme Leaves
1 Dried Chili
1 inch Rosemary Sprig
1 TS Salt
Toast the mustard seeds in a dry skillet until fragrant and begin to pop. Add the remaining ingredients into the pan and bring to a boil, continue to cook until the liquid is reduced by half (about 8 minutes). Let the mixture cool, transfer to the desired container and store the raisins in liquid in the refrigerator.
Photo & recipe courtesy of: http://www.superfancychef.com/2013/01/pickled-golden-raisins.html
