Pickled California Raisins
Use sweet pickled California raisins just like other sweet pickles.
- Serving Size: 2 tablespoons
- 3 cups California raisins
- 1/2 cup granulated sugar
- 1 pint red wine vinegar
- 1 cup currant jelly
- 1 cinnamon stick
- 1 whole star anise
Measure California raisins into a container and pour vinegar over. Cover and allow to stand in a cool place for 5 days, stirring occasionally. After 5 days, strain off liquid and measure. Return raisins to container. Measure 1/2 cup sugar and 1 cup jelly for each 2 cups of liquid and mix together in a heavy-bottomed pan; heat gently and add cinnamon and star anise when sugar is all dissolved. Then, bring to boil and simmer for 10 minutes. Pour hot liquid over raisins; cover and store for at least 2 weeks in cool place.
Note: For serving suggestion, see recipe for Composition of Bobwhite Quail, Tuscan White Beans and California Raisin Tapenade.
Nutrition Facts Per Serving
Calories 110 (1% from fat); Total Fat 0g (sat 0g, mono 0g, poly 0g, trans 0g ); Cholesterol 0mg; Protein 1g; Carbohydrate 29g; (Dietary Fiber 1g; Sugars 24g; ); Iron 1mg; Sodium 10mg; Calcium 9mg; Potassium 161mg
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