• 61/2 Tablespoons ruby port
  • 3 Tablespoons balsamic vinegar
  • 10 Tablespoons California raisins
  • 11/2 Tablespoons capers
  • 3/4 Cup extra virgin olive oil
  • Salt and pepper; to taste


Combine wine, vinegar and raisins in saucepan; heat to simmer and cook for 1 minute. Cool to room temperature. Turn into blender; add capers and blend until smooth. With blender running on medium, slowly drizzle in olive oil till blended. Adjust seasoning with salt and pepper to taste.

Note: For serving suggestion, see recipe for Tossed Green Salad with Spiced Pecans and Raisin Vinaigrette.

Nutrition Facts Per Serving

Calories 130 (Calories from Fat 75%); Total Fat 11 ( Saturated Fat 1; Trans Fat 0; ); Cholesterol 0; Sodium 25; Potassium 56; Total Carbohydrate 6; Dietary Fiber 0; Sugars 6; Protein 56; Calcium 4; Iron 0;

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A ΒΌ cup serving of raisins provides 7% of the daily value for fiber.