• 1/2 Cup pomegranate juice
  • 1 Tablespoon honey
  • 2 Tablespoons Dijon mustard
  • 1 Tablespoon finely chopped shallot
  • Sea salt, to taste
  • Fresh ground black pepper; to taste
  • 2 Tablespoons canola oil
  • 3/4 Cup California golden raisins


Measure pomegranate juice into saucepan. Heat and simmer over medium-high heat until reduced to about 1/4 cup. Cool completely. Turn into blender. Add honey, mustard, shallot, salt, pepper and raisins. Pulse to mix well. With blender running, add oil in a slow steady stream.

Note: For serving suggestion, see recipe for Golden Raisin Salad with Herb Crusted Chicken Breast.

Nutrition Facts Per Serving

Calories 70 (Calories from Fat 35%); Total Fat 3 ( Saturated Fat 0; Trans Fat 0; ); Cholesterol 0; Sodium 80; Potassium 111; Total Carbohydrate 13; Dietary Fiber <1; Sugars 10; Protein 1; Calcium 12; Iron 0;

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5. A ΒΌ cup serving of raisins provides 6% of the daily value for potassium.