- 1 Cup California golden raisins
- 1 Cup freshly squeezed orange juice
- 1/2 Cup water
- 1/3 Cup olive oil
- Salt and pepper; to taste
- 2 Teaspoons dried thyme leaves
Purée California golden raisins with orange juice, water and olive oil. Pass through a fine mesh sieve and season to taste with salt and pepper. Place the glaze in a small saucepan and simmer over medium-low heat for 30 minutes; add thyme leaves. Cool to room temperature. Reserve some to spoon over cooked poultry and brush with remaining glaze while it cooks.
Note: For serving suggestion, see recipe for Roasted Amish Chicken with California Golden Raisin Glaze, Fingerling Potatoes, Roasted Cippolini Onions and Asparagus with California Raisin Vinaigrette.